In this week’s recipe, we’re bringing to your kitchen the vibrant flavors of Mexican cuisine with our recipe for Black Bean Tacos with Avocado Cream.
This dish is a delightful blend of hearty black beans seasoned with aromatic cumin, oregano and paprika, then combined with the tangy zest of fire-roasted tomatoes. Nestled in soft corn tortillas, the beans are beautifully complimented by the fresh crunch of diced red onion, ripe tomatoes, and crisp romaine lettuce. The crowning glory of these tacos is the lusciously smooth avocado cream, adding a touch of indulgence to this wholesome meal. Whether you’re a vegan, vegetarian, or just a lover of good food, these tacos are sure to become a favorite in your home.
Be sure to check out The Plant-Based Plate Shift for an easy 12 step system to make transitioning to a plant based diet effortless.
Black Bean Tacos with Avocado Cream
Ingredients
- 1 Package Corn Tortillas Organic Preferred – 8 count
- 15 oz. Black Beans drained and rinsed (1 can or 1½ cups cooked)
- 1 cup Tomatoes canned, fire roasted (preferred)
- ½ tsp. ground cumin
- ½ tsp. oregano
- ¼ tsp. Garlic granulated
- ½ tsp. Sweet paprika
- Salt to taste
Toppings
- ½ cup Red Onion Diced
- 2 cups Tomatoes Diced
- 4 cups Romaine lettuce diced (or finely shredded cabbage)
- Mild Salsa optional
Instructions
- Heat the black beans with the cumin and other seasonings, and fire-roasted tomatoes in a saucepan for several minutes until heated through. You can mash a few of them with the back of your spoon if you wish. Salt to taste.
- To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream (recipe in notes), diced tomatoes, red onion, lettuce, and salsa.
Notes
To thin the sauce add 1-2 tablespoons water. This will help to spread it over the tacos.
Add salt to taste.
