Black Bean Tacos with Avocado Cilantro-Lime Sauce

Vegan, gluten-free

Makes about 8 tacos (can easily cut in half if desired)


Ingredients

Two 15 oz. cans black beans

1 cup salsa (restaurant-style or other)

1 tsp. cumin

Corn tortillas

Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.


{For the sauce}

1/2 ripe avocado

3/4 cup cilantro, stems removed

Juice from 1 lime

1 clove garlic

1 Tbsp. olive oil

1 tsp. agave/honey

1/8 tsp. salt


Directions

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.




From thegardengrazer.com