Avocado and Black Bean Tacos
A delicious, protein-packed vegetarian meal that comes together in minutes. Creamy avocados and seasoned black beans create a satisfying meal that's both nutritious and incredibly flavorful.
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 2 ripe avocados diced
- 12 corn or flour tortillas 6-inch
- 1 lime juiced
- 1 red onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: fresh cilantro diced tomatoes, shredded lettuce, Mexican crema
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in black beans, cumin, and chili powder. Season with salt and pepper to taste.
- Cook the bean mixture for 5-7 minutes, stirring occasionally, until heated through.
- While the beans cook, toss diced avocado with lime juice to prevent browning.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by filling each tortilla with the seasoned black bean mixture and topped with avocado.
- Add your choice of additional toppings and serve immediately.