Black Bean & Avocado Crema Tacos
This is an easy and great meal for any occasion!
Servings: 4 people
Ingredients
Black Beans
- 1 tbsp oil
- 1 cup salsa
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tbsp taco seasoning
- 2 habaneros chopped
- 4 cloves garlic minced
- 15.5 oz can black beans rinsed and drained
Avocado Crema
- 2 avocados
- 4 tbsp plain yogurt
- 1 cup fresh cilantro
- 2 limes
- 2 jalapenos
- 4 cloves garlic
Other
- 12 hard taco shells
- 3 cups spinach
- 2 cups cheddar cheese shredded
- 1/2 cup cherry tomatoes halved
- 3 scallions chopped
- cilantro for garnish
Instructions
Black Beans
- In a pot, warm up your oil. Once oil is heated through, add in all of the salsa, cumin, paprika, and taco seasoning. Mix well and then add in the chopped habanero, garlic and black beans. Let this cook on medium/low for 5-7 minutes until everything is warmed through. If it seems too dry, add a little bit of water until you get your desired consistency.
Avocado Crema
- In a blender, add your avocado, yogurt, cilantro, jalapeno, garlic, and fresh squeezed lime. Also add salt per taste. Blend until everything is broken up and creamy.
Assembling Tacos
- Bake your taco shells so they are cooked through. Add a layer of the beans, spinach, cilantro (if desired), cheese, cherry tomatoes, a spoonful of avocado crema, and top it off with scallions.
- For melted cheese, stick the assembled tacos in the oven on broil for 2-3 minutes.
- Serve immediately & enjoy!
Notes
- This is section one.
- This is section two.