Black Bean and Avocado Tacos

środa, 12 lutego 2014

Black Bean and Avocado Tacos

Time: 40 mins


  • 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)


  • 1 Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
  • 2 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.
  • 3 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.
  • 4 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.

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