I adore dark beans in practically any structure, however to me the genuine star of this formula is the avocado-lime sauce. Consider it a cross between cilantro-lime dressing and guacamole. It's totally ideal for plunging these tacos, or as a fixing for burritos or plates of mixed greens.
I generally appear to have the elements for this formula in my kitchen, so this one is ideal for weeknights when I'm lacking in time. I adore that the tacos are rich and crunchy, and the sauce is stuffed with new flavors.
In the event that you need to attempt an acrid cream-based sauce, or perhaps serve two distinct sauces, these dark bean tacos additionally taste incredible with Chipotle Lime Crema.
- for the tacos:
- 3 cups Best Ever Mexican Black Beans (click link for recipe)
- 3/4 cups Mexican cheese blend
- 12 corn tortillas
- 4-6 tablespoons vegetable oil, divided
- for the sauce:
- 2 avocados
- 1/2 bunch cilantro, thick stems removed
- 3 limes, juiced
- 1 jalapeno, seeded if desired
- 1/3 cup olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons water
instructions
- Make the Sauce:
- Add all ingredients in a blender. Blend until smooth.
- Make the Tacos:
- Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
- Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
- Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
- Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
- Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
- Continue the process until all the tacos are done, adding additional oil as the pan dries out.
- Serve immediately.
Read more our recipe Baked Parmesan Zucchini Fries #vegan #vegetarian #soup #breakfast #lunch
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