Black Bean Tacos With Avocado Salsa
This vibrant and flavorful recipe brings together a medley of fresh vegetables and zesty ingredients to create delicious and satisfying tacos. The homemade salsa adds a bright burst of flavor, while the sautéed bell peppers and corn provide a sweet and savory touch. Serve with creamy black beans and your choice of toppings for a customizable meal that will delight your taste buds. Perfect for a quick and easy weeknight dinner, these tacos are sure to become a family favorite.
— Constant Cookbook
Ingredients
- 1 white onion, finely chopped
- 2 large plum tomatoes, halved, seeded and finely diced
- 1 serrano chili, seeded and minced
- 1/4 cup minced fresh cilantro
- 3 Tbs. fresh lime juice, plus lime wedges for serving
- 1 avocado, pitted, peeled and finely diced
- Coarse kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 large red bell pepper, seeded and diced
- 1 ear of corn, kernels removed
- 8 to 12 corn tortillas, each 6 inches in diameter
- 1/4 tsp. fennel seeds or anise seeds
- 2 cans (each 15 oz.) black beans, drained, liquid reserved
- Crumbled feta cheese for serving
Instructions
- In a bowl, combine 1/4 cup of the onion, the tomatoes, chili, cilantro and lime juice. Gently stir in the avocado. Season the salsa with salt and pepper.
- In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the bell pepper, season with salt and pepper and sauté until they begin to soften, about 7 minutes. Add the corn kernels, reduce the heat to medium and sauté until they begin to soften, about 2 minutes. Adjust the seasonings with salt and pepper. Transfer the mixture to a bowl and cover to keep warm.
- Toast the tortillas over a gas flame or on a griddle just until they give off the fragrance of toasted corn, about 20 seconds per side; then wrap the tortillas in foil to keep warm.
- In the same fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the remaining onion and the fennel seeds and sauté until the onion is almost tender, about 5 minutes. Add the beans by very large spoonfuls, mashing and stirring each addition before adding the next. Thin the bean mixture with the reserved liquid to form a coarse, thick puree. Season with salt and pepper.
- Place the salsa, bell pepper mixture, bean mixture, cheese, tortillas and lime wedges on the table, allowing diners to assemble their own tacos. Serves 4.
- <b>Quick tips:</b> The saut&#233;ed vegetables and black beans can be made 1 day ahead and stored in the refrigerator. Warm the beans over medium heat, thinning them with water as needed, and stir the vegetables in a fry pan over medium heat to warm through. The black beans also are great with chips, so make extra and serve as a starter another night.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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