In The Kitchen
Tacos with Spiced Black Beans and Avocado
Description :
We have a dinner rhythm to most every week. Thursday nights are pizza night while Friday's are often leftover vegetables tossed with pasta. Sometime earlier in the week is taco night. We make up guacamole and make homemade tacos or enchiladas. It may be one of my favorite dinner nights. These black bean tacos are an easy base when I need a quick dinner. These cooked black beans are a staple. I use them as I would refried beans, in everything from these tacos to black bean bowls. Just a few beans and spices- so quick and easy.
Ingredient :
BLACK BEANS
- 2 teaspoons olive oil
- 1 clove garlic
- 1 cup black beans (with liquid)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon chili powder
- Salt (to taste)
TACOS
- 4 corn tortillas
- 1 ripe avocado
- 1 to 2 ounces goat cheese
TOPPINGS
- Minced red onion
- Lime wedges
- Hot Sauce
- Cilantro
Direction :
- Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed. Taste and add salt as needed.
- Heat the tortillas until soft and cut the avocado into slices. Assemble the tacos with ¼ of the bean mixture, a few slices of avocado, a sprinkle of goat cheese, and desired toppings.
