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Crispy Black Bean Tacos with Avocado-Lime Sauce #vegan #vegetarian #soup #breakfast #lunch

Meet my new fixation: Crispy Black Bean Tacos with Avocado-Lime Sauce. Conceived out of my preferred Best Ever Mexican Black Beans, this feast is simple, fast, and genuinely delectable.

I adore dark beans in practically any structure, however to me the genuine star of this formula is the avocado-lime sauce. Consider it a cross between cilantro-lime dressing and guacamole. It's totally ideal for plunging these tacos, or as a fixing for burritos or plates of mixed greens.

I generally appear to have the elements for this formula in my kitchen, so this one is ideal for weeknights when I'm lacking in time. I adore that the tacos are rich and crunchy, and the sauce is stuffed with new flavors.

In the event that you need to attempt an acrid cream-based sauce, or perhaps serve two distinct sauces, these dark bean tacos additionally taste incredible with Chipotle Lime Crema.
Crispy Black Bean Tacos with Avocado-Lime Sauce #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Grilled Chicken Cauliflower Alfredo with Zucchini Noodles #vegan #vegetarian #soup #breakfast #lunch


  • for the tacos:
  • 3 cups Best Ever Mexican Black Beans (click link for recipe)
  • 3/4 cups Mexican cheese blend
  • 12 corn tortillas
  • 4-6 tablespoons vegetable oil, divided
  • for the sauce:
  • 2 avocados
  • 1/2 bunch cilantro, thick stems removed
  • 3 limes, juiced
  • 1 jalapeno, seeded if desired
  • 1/3 cup olive oil
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons water


  1. Make the Sauce:
  2. Add all ingredients in a blender. Blend until smooth.
  3. Make the Tacos:
  4. Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
  5. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
  6. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
  7. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
  8. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
  9. Continue the process until all the tacos are done, adding additional oil as the pan dries out.
  10. Serve immediately.

Read more our recipe Baked Parmesan Zucchini Fries #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Kzs9MQ

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