The Recipes

Avocado and Black Bean Tacos

I've always seen avocado, guacamole, or refried bean tacos offered on Mexican restaurant menus as a vegetarian option.  None of them have ever appealed to me, because they all seem like a big bunch of mush.  So, I decided to broaden my horizon and make them myself, ensuring that there's a little bit of texture and crunch to them.

Avocado and Black Bean Tacos


- 1/2 of an avocado. sliced
- 1/2 roma tomato, diced
- 1 scallion, sliced
- a few slices of red onion, chopped
- small bunch of cilantro, chopped
- 1/4 c. cabbage, thinly sliced
- 2 T. of Greek yogurt or sour cream
- 1 tsp. cumin
- 1/4 of a 14.5-oz. can of black beans, drained and rinsed
- 1 lime, juiced
- salt
- pepper
- dash of hot sauce
- two small whole wheat tortillas

In a small pot, heat the beans and hot sauce.  While they simmer, mix together the cabbage, yogurt, cumin, and lime juice.  Season with salt and pepper.

Heat the two tortillas for a few seconds on each side on a burner.  Spoon half of the beans into each tortilla and top with the avocado and tomato.  Top with the cabbage mixture, cilantro, and red and green onions.  That's it!  Easy peasy!