Vegetarian Black Bean Tacos with Avocado Cream

Name: Vegetarian Black Bean Tacos with Avocado Cream
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 200 g ripe avocado peeled and pitted; 80 g plain yogurt; 30 ml lime juice freshly squeezed; 2 g fine salt; 30 ml water; 8 count corn tortillas; 15 ml olive oil; 80 g yellow onion small dice; 9 g garlic minced; 18 g tomato paste; 2 g ground cumin; 2 g smoked paprika; 2 g chili powder; 1 g black pepper ground; 5 g fine salt; 480 g canned black beans, drained and rinsed; 30 ml water; 120 g green cabbage thinly shredded; 80 g radish thinly sliced; 10 g cilantro leaves and tender stems, chopped; 40 g cotija cheese crumbled; 4 count lime wedges

A weeknight taco dinner built around spiced black beans. The beans are cooked with onion, garlic, tomato paste, cumin, and smoked paprika, then tucked into warm corn tortillas with a quick avocado-lime cream, shredded cabbage, radish, cilantro, and cotija.

By Julienne

Vegetarian Black Bean Tacos with Avocado Cream

Cook time: 15 minutes

Servings: 4

Ingredients

200 g ripe avocado peeled and pitted
80 g plain yogurt
30 ml lime juice freshly squeezed
2 g fine salt
30 ml water
8 count corn tortillas
15 ml olive oil
80 g yellow onion small dice
9 g garlic minced
18 g tomato paste
2 g ground cumin
2 g smoked paprika
2 g chili powder
1 g black pepper ground
5 g fine salt
480 g canned black beans, drained and rinsed
30 ml water
120 g green cabbage thinly shredded
80 g radish thinly sliced
10 g cilantro leaves and tender stems, chopped
40 g cotija cheese crumbled
4 count lime wedges

Instructions

Make the avocado cream: in a blender or food processor, combine the avocado, plain yogurt, lime juice, 2 g of the salt, and 15 ml water. Blend until smooth and spoonable. If it is too thick, blend in the remaining 15 ml water a little at a time. The cream is smooth and drizzleable.
Warm the tortillas in a dry skillet or griddle over medium heat, about 30 seconds per side, then stack them and wrap in a clean towel to keep flexible. The tortillas are warm, soft, and pliable.
Heat the olive oil in the 30 cm skillet over medium heat. Add the onion and cook for 3 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds. The onion is translucent at the edges and the garlic is fragrant.
Stir in the tomato paste, cumin, smoked paprika, chili powder, black pepper, and the remaining 5 g salt. Cook for 1 minute, then add the black beans and 30 ml water. Cook for 3 to 4 minutes, stirring and lightly mashing some beans, until the mixture is thick and glossy. The beans hold together in a saucy, spoonable filling and some beans are partially mashed.
Assemble the tacos: divide the bean filling among the tortillas. Top with cabbage, radish, cilantro, and cotija if using. Spoon or drizzle over the avocado cream and finish with lime wedges. The tacos are assembled with warm filling, cool cream, and crisp toppings.