Chipotle Black Bean Tacos
Bring back Taco Tuesdays with these delicious (and vegetarian!) black bean tacos. We’ve added smoky heat with chipotles in adobo and a touch of creaminess with feta cheese and fresh avocado mash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 can
Black Beans
1 can
Chipotles in Adobo
(Contains Soy)
1 tablespoon
Cumin
1 unit
Red Onion
2 clove
Garlic
1 unit
Roma Tomato
1 unit
Avocado
3 unit
Radishes
1 unit
Lime
2 ounce
Feta Cheese
(Contains Milk)
6 unit
Corn Tortillas
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Halve, peel and finely chop the onion. Mince or grate the garlic. Zest the lime and then cut into wedges. Thinly slice the radishes. Dice the tomato, removing the tough core. Drain and rinse the beans.
Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the tomato, garlic, cumin, and 1 tablespoon adobo sauce from the can. Cook for 2 minutes, until fragrant. HINT: If you like the extra heat, remove 1 chipotle pepper and roughly chop, then add to the pan to taste.
Add the beans to the pan and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.
Meanwhile, halve, pit, and scoop out the avocado with a spoon. Coarsely mash it in a bowl and mix with a squeeze of lime juice, lime zest, and 1/2 tablespoon olive oil. Season with salt and pepper. Set aside.
Heat tortillas in a dry pan or oven until soft and pliable, about 3 minutes on each side.
Serve the black bean filling in the tortillas and top with feta and radishes. Serve with avocado mash to the side. Tip: Save those extra chipotles! Transfer to an airtight container and freeze. Making guacamole? Add a chopped chipotle for some spice. You can even add it to your favorite BBQ sauce for that special smoky flavor.
