Thursday, February 7, 2013

Smoky Black Bean Tacos

I pinned this recipe months ago! Not only does it look delicious, but Erin's photography is gorgeous right? I planned to make these one night this week when the hubs was gone because I knew he wouldn't just LOVE a dinner sans meat, however, he ended up being home that night and actually loved these! Well loved is a strong word, but you get the idea.

I'm posting the original recipe below even though I deviated big time from it based on what I had readily available in my kitchen. The one shortcut I think all should take is to use honey goat cheese, that will take out one step for you and just had the lemon zest/juice to that. Trader Joe's has a great one FYI.

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos via Naturally Ella


Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos from Naturally Ella

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*
  1. Preheat Grill
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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