Black Bean + Guacamole Tacos
Ingredients
Quick Simmered Loaded Black Beans
- 2 15- ounce can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt or more to taste
- 1/3-2/3 cup frozen or canned corn kerns rinsed and thawed (feel free to add more to tastes)
- 1/4-1/2 cup red bell pepper diced (feel free to add more to tastes)
- 1/2 - 1 jalapeno pepper diced (more or less to taste)
Guacamole
- 3 ripe avocados
- ½ cup jarred banana peppers chopped
- ¼ cup cherry tomatoes seeded and chopped
- ¼ cup cilantro chopped
- salt and pepper to taste
For the tacos
- 8 soft Gluten-Free corn or flour tortillas
- 2 cups chopped lettuce
- Cilantro chopped for garnish
Instructions
Quick Simmered Loaded Black Beans
- Add beans including liquid to a small saucepan over medium heat. Pro Tip: For less liquidy beans, drain some of the liquid before pouring into the pan. Stir in spices and bring to a simmer. Let cook for 10. Add red pepper, corn, and jalapeño if using. Simmer an additional 5 minutes, longer if you want your veggies softer.
Guacamole
- With a fork gently mash 2 avocados
- Mix in the peppers.
- Then gently fold in the tomatoes and cilantro
- Add in the third avocado and gently mash with a fork (I like to do the third avocado last so that there are some chunky avocado pieces but mix to your liking)
- Season with salt and pepper to taste
Assemble
- Warm tortillas in a microwave by placing on a plate and losely covering with a slightly damp paper towel. This will help make sure the tortillas don't crack and give a better texture.
- In each tortilla place some lettuce. Using a slotted spoon to spoon out the black beans, top the lettuce with the black bean mixture, then top with guacamole. Garnish with cilantro.
- Serve and Enjoy!
I I am looking for the reviews of this recipe as I thought I might try the original recipe with some of the additional thoughts from the reviews . Thanks