WITH AVOCADO CREAM
This quick and easy taco recipe is great for lunch when you have little time or when you want something simple and delicious. Get creative with toppings to make a unique flavor profile. Loaded with protein you won’t feel deprived with this flavor packed dish
Corn Tortillas Black Beans Fire Roasted Tomatoes Ground Cumin Chili Powder Sea Salt & Pepper Red Onion Tomatoes Romaine Lettuce Hot Sauce
Avocado Cilantro Lime Juice Cumin Garlic Water Plain Non-Dairy Yogurt
Heat the black beans with the cumin, chili powder, and fire-roasted tomatoes
For the avocado cream, add the avocado, yogurt, cilantro, lime juice, cumin, and garlic to a food processor. Return the blended sauce to the pot and stir to combine.
For soft tacos, wrap the corn tortillas in foil and heat in a 300° oven for a few minutes or wrap them in a damp paper towel and microwave until they are softened.
To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream, diced tomatoes, red onion, lettuce, and hot sauce.
"One thing that is great about plant-based recipes such as these black bean tacos is you can get creative with toppings."
TRY THIS HEALTHY RECIPE