Black Bean Tacos

those are a play off my Black Bean Lentil Tacos that we like a lot, but made even quicker on the grounds that there are no lentils to prepare dinner! And given that i'm always searching for an excuse to make my creamy cilantro-lime dressing, I did a variant of it to drizzle on pinnacle. i like superb fast, clean meals full of taste, and these genuinely healthy the invoice. The black bean aggregate is made in 5 minutes with simply black beans, salsa, and cumin. simple, but bursting with flavor. if you have some extra minutes, you can even saute a few diced onion and minced garlic inside the pan earlier than adding the black beans. Or if you like a smoky kick, chipotle is awesome!

Ingredients

• Two 15 oz. cans black beans
• 1 cup salsa (restaurant-style or other)
• 1 tsp. cumin
• Corn tortillas
• Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

{For the sauce}

• 1/2 ripe avocado
• 3/4 cup cilantro, stems removed
• Juice from 1 lime
• 1 clove garlic
• 1 Tbsp. olive oil
• 1 tsp. agave/honey
• 1/8 tsp. salt

Directions

1. Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.
2. In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)
3. .....

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