Makes 6 tacos (serves 2-3)
recipe adapted from Whole Living
|guacamole and black bean tacos|
6 corn tortillas, warmed
juice of 1/2 lime
1 Tbsp. chopped onion
1 Tbsp. chopped cilantro
1/4-1/2 tsp. ground cumin
1/2 tsp. salt
dash chili powder
1/2 - 3/4 c. black beans
Garnishes: shredded cheese, lettuce, sour cream
To make the guacamole, cut avocado in half and remove pit. Mash the avocado in a small bowl with the lime juice, onion, cilantro, cumin, salt, and chili powder. Adjust seasonings to taste.
Divide the guacamole evenly between the 6 tortillas. Top each with about 2 tablespoons of black beans. Sprinkle on cheese, and top with greens and a dollop of sour cream.
Meal preparation in the summer time means a few things to me: first, I do not want to spend lots of time inside preparing food, when I could be outside. Second, I prefer short cooking methods that don't overheat my kitchen (or me). This is where black beans and standard fridge staples really come through for us - many times for lunch or dinner we just stir together some quick ingredients and enjoy our simple meal! I first saw this recipe on Pinterest and adjusted it slightly based on what I had on hand. It was so good that I had to share it! (oh, and given the fact that I just wrote a post about how to cook dried beans, I figured it'd be nice to share a few things to do with them).