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Avocado Black Bean Tacos

Avocados in warm tortillas with a spicy black bean spread and crisp cilantro-lime cabbage slaw.
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Avocado Black Bean Tacos
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Servings: 6
Total Time: 30 minutes
Recipe by: Rae

Ingredients

Spicy Black Bean Spread:
1 TBSP peanut oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp granulated garlic
1/4 tsp paprika
pinch cayenne pepper
1 1/2 tsp flour
1/3 cup diced onions
1/3 cup water
1 15 oz can black beans (do not drain)
1 4 oz can chopped green chiles
1 tsp kosher salt
2 tsp lime juice
2 TBSP chopped fresh cilantro
Tex-Mex Style Slaw
1/2 green cabbage, shredded (about 5-6 cups)
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped cilantro
1/2 tsp cumin
1/2 tsp chili powder
1 tsp kosher salt
zest of lime (about 1 tsp)
2 tsp lime juice
1 TBSP olive oil
Taco Builders:
3 avocados, pitted, sliced and peeled
2-3 sliced red radishes
12 soft taco tortillas, warmed

Directions

1. In a small non-stick skillet stir together the oil and cumin. Place on the burner and turn the heat to medium. Stir constantly until the mixture is foamy and fragrant. Remove from heat.

2. Stir in the chili powder, granulated garlic, paprika, cayenne pepper, flour, and onions. Turn the heat to low and cook for 2-3 minutes until the onions soften, stirring often. If the mix starts to burn add a splash of water. Once onions are tender add the water and continue to cook, stirring often, until thickened about 3 minutes.

3. In a bowl combine the sauce from the skillet with the black beans, green chiles, salt, lime juice, and cilantro. Stir well.

4. Place 3/4 of the mixture into the food processor and puree. Add the puree back to the bowl and stir together. Taste and adjust seasonings to your liking.

5. For the slaw combine all the ingredients in a bowl.

6. Spread dip on the tortillas, fan out 1/4 of an avocado on each, top with slaw and radishes and serve.




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