Black Bean Tacos with Avocado Cilantro-Lime Sauce
Black bean tacos with a creamy avocado cilantro-lime sauce! Super quick and easy healthy vegan weeknight meal!
Servings: 8 small tacos
- Two 15 oz. cans black beans
- 1 cup salsa
- 1 tsp. cumin
- Corn tortillas
Toppings of choice
- Lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, dairy-free cheese, etc.
For the creamy avocado sauce
- 1/2 ripe avocado
- 3/4 cup cilantro (stems removed)
- Juice from 1 lime
- 1 clove garlic
- 1 Tbsp. olive oil (omit for oil-free)
- 1 tsp. agave (or other sweetener)
- 1/8 tsp. salt
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.
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.)
While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.
Calories: 34kcal | Carbohydrates: 4g | Protein: 7g | Fat: 2g | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2.4mg | Calcium: 17mg | Iron: 0.6mg