Best Avocado And Black Bean Tacos Recipes

Avocado and Black Bean Tacos image

Provided by Martha Stewart

Number Of Ingredients 9

1/2 avocado
1/2 minced clove garlic
1 tablespoon lime juice
Dash cumin
Coarse salt and freshly ground black pepper
2 corn tortillas
1/2 cup thinly sliced kale
1/4 cup cooked black beans
2 tablespoons toasted sunflower seeds

Steps:

In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.

Nutrition Facts : Calories 418 g, Fat 21 g, Fiber 15 g, Protein 12 g, SaturatedFat 3 g, Sodium 386 g

Black Bean and Avocado Tacos image

Provided by Halcyon Eve

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans
12 corn tortillas
2 ripe avocados, peeled, pitted, and sliced into thin wedges
3/4 cup nonfat sour cream
3/4 cup salsa
1 bunch cilantro leaf, rinsed and patted dry (optional)
shredded lettuce
shredded cheese
chopped onion
hot sauce

Steps:

Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
Combine beans and reserved liquid in a small saucepan and heat over medium heat until simmering. Simmer 4-5 minutes or until heated through. Cover and set aside to keep warm.
Meanwhile, heat a nonstick griddle over medium heat. Warm each tortilla on the griddle for about 1 minute each side, or until hot but still soft. Place on plate in oven to keep warm. Continue until all the tortillas are heated. Cover plate of tortillas with foil.
To serve, spoon some beans down center of hot tortilla. Place a few slices of avocado along the beans. Add any other garnishes as desired, such as cheese or lettuce. Top with a tbsp each of sour cream and salsa and a few leaves of cilantro, if desired. Fold up and eat while still hot.

Black Bean Tacos With Avocado And Spicy Onions image

Categories Bean

Number Of Ingredients 19

1 Lime
1 Small red onion or large shallot, thinly sliced
1 Jalapeno, seeded and thinly sliced
1 Large pinch of fine sea salt
1 Small pinch of sugar
2 tablespoons For the black beans: olive oil, plus more as needed
1 Large onion,chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 teaspoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 15 ounce cans black beans, drained and rinsed
1 Fine sea salt
12 Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
1 fresh cilantro, salda and sour cream for garnish

Steps:

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Black Bean Tacos With Avocado and Spicy Onions image

Provided by Melissa Clark

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 lime
1 small red onion or large shallot, thinly sliced
1 jalapeño, seeded and thinly sliced
Large pinch of fine sea salt
Small pinch of granulated sugar
2 tablespoons olive oil, plus more as needed
1 large onion, chopped
1/2 cup diced red or green bell pepper
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
Fine sea salt
Corn tortillas, warmed
1 avocado, peeled, pitted and sliced
Fresh cilantro, salsa and sour cream, for garnish (optional)

Steps:

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.