Avocado and Black Bean Tacos
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Whole Living, January/February January/February 2013
- Yield Serves 1
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Ingredients
- 1/2 avocado
- 1/2 minced clove garlic
- 1 Tbsp lime juice
- Dash cumin
- Coarse salt and freshly ground black pepper
- Two corn tortillas
- 1/2 cup thinly sliced kale
- 1/4 cup cooked black beans
- 2 Tbsp toasted sunflower seeds
Directions
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In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
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Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.
Really good, loved the lime! Also loved the idea of putting kale on tacos - ill take that superfood anyway I can get it!
Tasty but needed a little boost. I put a little finely chopped jalapeno and red onion in the guac. Instead of kale, I used a little finely sliced red cabbage, added a nice crunch. Best was addition of a few blood orange segments. Home made corn tortillas are super easy.
Loved these tacos! Very satisfying, even without salsa and I loved the tang of the lime with the avocado. I sprinkled a little cayanne pepper into beans for some heat. This is a great new easy peasy meal for me. Thanks for this recipe!
These tacos were amazing. I mad a bit of Mexican style quinoa as a side and everyone wanted seconds!
Delicious and filling! The only change I made was to add some basic salsa on top (tomato, onion, lime juice, basil). I'm still not sure if tomatoes are "allowed", but I think they're an important part of any diet and found that it enhanced this meal a lot.