Ingredients: |
Ingredients: Crispy Black Bean Tacos:
3 cups Best Ever Mexican Black Beans
3/4 cups Mexican Cheese Blend
12 corn tortillas
2 tablespoons vegetable oil, separated
Best Ever Mexican Black Beans
2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons taco seasoning
1/2 teaspoon onion powder
2 15.5 oz cans black beans, rinsed and drained
5.5 fluid ounces (about 2/3 cup) tomato juice
1/2 teaspoon salt
1/4 cup fresh chopped cilantro
Avocado Lime Sauce:
2 avocados
1/2 bunch of cilantro
3 limes, juiced
1 jalapeno, seeded if desired
1/3 cup olive oil
1 teaspoon taco seasoning
1 pinch of salt
1 tablespoon sugar
2 tablespoons water
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Directions: |
Directions:For the tacos:
Heat 1 1/2 tablespoons of oil in a skillet over medium-high heat.
Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until lightly browned.
Continue the process until all the tacos are done, adding additional oil as the pan dries out.
Serve immediately.
For the sauce:
Add all ingredients in a blender. Blend until smooth.
For the beans:
In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
Add black beans, tomato juice, and salt and stir until combined.
Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
Remove from heat, stir in cilantro, and serve immediately.
1 taco - 193 calories, 9g fat: 22g carbohydrates, 6g protein. 1/4 cup sauce - 117 calories, 13g fat, 3 Carbohydrates, 1g protein. |
This recipe for Vegetarian Bean Tacos is from