Avocado Black Bean Tacos
Avocados in warm tortillas with a spicy black bean spread and crisp cilantro-lime cabbage slaw.
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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
- 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.
- 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.
- In a bowl combine the sauce from the skillet with the black beans, green chiles, salt, lime juice, and cilantro. Stir well.
- 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.
- For the slaw combine all the ingredients in a bowl.
- 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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