Spiced Bean Avocado Tacos

I haven’t made these in a while and I am not sure why. I LOVE them. My kids however do not. They are ok with beans but not the goat cheese and avocado.

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I usually make the kids burritos when we have these- straight up refried beans and cheese.

This is the original recipe, from this blog.

Author: Erin Alderson
Recipe type: Vegetarian Main Course
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2

1 tablespoon coriander seeds
½ tablespoon cumin seeds
pinch dried pepper flakes
½ cup black beans, with liquids
1 avocado
1 teaspoon olive oil
juice and zest from ½ lime
2 teaspoons honey
¼ cup goat cheese
4 corn or flour tortillas*

Preheat Grill
In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.
Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.
Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.
To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.

We don’t make them this way.

We buy seasoned black beans in a can, put sliced avocados on top and goat cheese on top of that. We use corn tortillas. It’s fast and easy and really really good.

If you try the above way- let me know!

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elisa

1 COMMENT

  1. Hannah | 24th Mar 14

    These look so good. Neither of my kids are big on beans, but these look yummy to me!

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