Description
Add a kick to your weeknight dinner with these black bean tacos, and discover one of my favorite sauces to swap for sour cream. This recipe makes enough for 6 tacos and is easily doubled or tripled.
Ingredients
Scale
For Tacos:
- 2 teaspoons extra virgin olive oil
- 1/2 white or yellow onion, diced
- 1 medium poblano pepper, seeds and ribs removed, diced
- 1 small jalapeno pepper, seeds and ribs removed, diced (leave out for mild or medium, this will make this dish spicy-hot)
- 2 cloves garlic, finely chopped, grated, or pressed
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/2 teaspoon Cholula hot sauce (or your favorite vinegar-based hot sauce)
- 1 lime, cut into wedges
- 3/4 teaspoon sea salt
- 6 tortillas of your choice
Topping ideas (choose 2-4):
- Healthy avocado cream sauce (see below)
- Shredded cabbage or lettuce
- Chopped fresh cilantro
- 1 lime, cut in half, half used in the cream sauce below, the other half cut into wedges for serving
- Grape tomatoes, halved (or pico de gallo)
- Fresh salsa
- Fresh guacamole
Optional Avocado Cream Sauce:
- 1/2 cup plain Greek yogurt
- 1/2 ripe avocado, pit removed and flesh scooped out
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 1/4 teaspoon sea salt
Instructions
- Heat olive oil on the stovetop in a saute pan over medium heat. Add onion, poblano pepper, and a pinch of salt, then saute until softened (about 5 minutes).
- Add garlic, chili powder, and cumin, sauteing for 2 more minutes, lowering the heat if the garlic starts to brown.
- Add black beans, hot sauce, salt, and ¼ cup of water. Cover, and cook over a medium simmer for 10-15 minutes until the black beans are heated through and the water has evaporated.
- Build your tacos as you like them, we like a tortilla, scoop of filling, shredded cabbage, tomatoes, and avocado cream sauce.
To Make The Cream Sauce:
- Place all ingredients in a blender or food processor and blend until creamy. (Alternatively, place all ingredients in a bowl and blend with an immersion blender until creamy).
- Drizzle on top of your other favorite taco garnishes.
Notes
- My favorite taco combination is a corn tortilla heated in a dry skillet until it’s soft, 3 big tablespoons of the black bean taco filling, shredded cabbage, tomatoes, and 1 tablespoon of my Healthy Avocado Cream Sauce. I also love to use my homemade salsa with these.
- Most poblano peppers have a mild-to-medium heat. If you like mild tacos, use red bell pepper instead of the poblano for even less heat.
- If you like things extra spicy, add a fresh chopped jalapeño to the taco filling along with the poblano.
- The avocado cream sauce can be used anywhere you’d typically use sour cream, like my sheet pan nachos.
- Store your sauce and taco filling in the fridge in an airtight container for up to 3 days.
Nutrition
- Calories: 407
