Black Bean Tacos
Prepare black bean tacos with sautéed vegetables and spices, served in corn tortillas with toppings.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Beans (drained and rinsed) | 2 | Can |
| Corn Tortillas (soft) | 10 | Count |
| Red Bell Pepper (chopped) | 1 | Count |
| Yellow Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Cumin (ground) | 2 | Tsp |
| Chili Powder | 1 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Avocado (sliced) | 2 | Count |
| Sour Cream (whole milk based) | 1 | Cup |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 0.5 | Tsp |
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and chopped red bell pepper, sauté for another 3 minutes.
- Stir in black beans, cumin, chili powder, salt, and black pepper. Cook for 5 minutes.
- Remove from heat and stir in lime juice and chopped cilantro.
- Warm corn tortillas in a dry skillet or microwave.
- Assemble tacos by filling each tortilla with the black bean mixture, sliced avocado, and a dollop of sour cream.
Prep
- Soak black beans overnight if using dried beans
Kitchen equipment
SkilletJuicer