Black Bean And Avocado Tacos Recipes

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AVOCADO AND BLACK BEAN TACOS

These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9



Avocado and Black Bean Tacos image

Steps:

  • In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
  • Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.

Nutrition Facts : Calories 418 g, Fat 21 g, Fiber 15 g, Protein 12 g, SaturatedFat 3 g, Sodium 386 g

1/2 avocado
1/2 minced clove garlic
1 tablespoon lime juice
Dash cumin
Coarse salt and freshly ground black pepper
2 corn tortillas
1/2 cup thinly sliced kale
1/4 cup cooked black beans
2 tablespoons toasted sunflower seeds

BLACK BEAN AND AVOCADO TACOS

I love the flavor combination of black beans and avocado! Using reduced fat sour cream and cheese, a serving of 2 tacos is 11 points (WW).

Provided by Halcyon Eve

Categories     Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Black Bean and Avocado Tacos image

Steps:

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

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)
shredded lettuce
shredded cheese
chopped onion
hot sauce

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