Skip to main content

crispy black bean tacos with avocado-lime sauce

ingredients

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:

  1. Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
  2. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
  3. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
  4. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
  5. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
  6. Continue the process until all the tacos are done, adding additional oil as the pan dries out.
  7. Serve immediately.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Cinnamon Apple Quinoa Breakfast

Ingredients 1/2 cup quinoa 1 1/2 cups water 2 large apples 2 teaspoons cinnamon Honey Instructions Peel and core both apples. Chop them into bite-sized pieces. Add quinoa, water and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20 - 25 minutes. The apples will be soft and the quinoa will have absorbed the water. Stir in cinnamon and transfer mixture to two bowls. Drizzle with honey and sprinkle with additional cinnamon (if desired). And enjoy! Recipes Source :  Click Here
Post a Comment
Read more

Oven Baked Chicken Parmesan

Ingredients 2 tablespoons olive oil 2 chicken breasts About 1 pound of chicken total 1 egg 1 cup panko bread crumbs 1/2 cup parmesan cheese fresh grated 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup marinara sauce 1 ½ cups shredded mozzarella 2 tablespoon minced parsley optional, for garnish Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two laye...
Post a Comment
Read more

Our Favorite Lemon Herb Couscous Salad

Our Favorite Lemon Herb Couscous Salad PREP 10 mins COOK 10mins TOTAL 20mins #Clean Lunches ingredients 1 1/2 cups dried Israeli couscous, also called pearl couscous Salt and fresh ground black pepper 1/4 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon honey 1 teaspoon finely grated lemon zest 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste 1 medium English cucumber, diced 1 large tomato, diced 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint 1/4 cup chopped walnuts, toasted 1/4 cup raisins, we love golden raisins DIRECTIONS Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for ...
Post a Comment
Read more