If you're on the hunt for a quick, satisfying meal that's both wholesome and delicious, these Avocado and Black Bean Tacos are your answer. Packed with flavor and ready in under 30 minutes, they're perfect for busy weeknights or casual gatherings.
The star of our dish is the humble black beans. Not only are they hearty and filling, but they also soak up the spices beautifully. Avocados bring a creamy texture that balances the spices. A small onion and garlic add aromatic depth. The spices — ground cumin, smoked paprika, and chili powder — create a warm, smoky flavor profile. A bit of olive oil helps sauté the vegetables to perfection. Salt and black pepper are there to enhance the flavors. Corn tortillas form the base of our tacos, adding a wonderful earthy note. Fresh cilantro leaves bring a burst of freshness. If you like, a sprinkle of cotija cheese adds a salty, tangy finish. And finally, a wedge of lime ties everything together with a zesty kick.
These tacos pair wonderfully with a side of Mexican rice or a simple green salad. You could also serve them with a cold beer or a refreshing glass of agua fresca. If you’re feeling festive, a margarita wouldn’t go amiss either!
Start by heating a tablespoon of olive oil in a skillet over medium heat. Toss in the diced onion and let it cook until it turns translucent, which should take about three minutes. This is when your kitchen starts to smell amazing.
Next, add in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Keep stirring for about a minute, letting the spices mingle and bloom. Don’t let the garlic burn; we want it golden and fragrant.
Stir in the black beans and let them heat through, which takes around five minutes. Give them a good mix so all those wonderful spices coat every bean.
While the beans are warming, take a separate dry skillet and toast the corn tortillas over medium heat. About 30 seconds on each side will do. You want them warm and pliable, not crispy.
Now for the fun part: assembling the tacos. Lay a few slices of avocado on each tortilla, then top with a generous spoonful of the black bean mixture. Feel free to load them up; you want every bite to be flavorful.
Finish off with fresh cilantro leaves, a sprinkle of cotija cheese if you’re using it, and a squeeze of lime juice. This last touch of lime really brightens up the dish.
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