Crispy Black Bean Tacos (with Cilantro-Lime Sauce)
Okay, okay, okay – these are for sure similar to Crispy Black Bean Tacos (with Feta and Slaw), but they are not the same. Use your blender, make the sauce (perhaps one of the best simple sauces of all time, I’ve already made it numerous times and used it on numerous things), rinse your blender, add in the taco ingredients, fry the tacos – done. We fought over these! – I used corn instead of flour tortillas and note to self, 12 corn tortillas do not fill my family up. Adjust the recipe as you need to and thank Pinch of Yum for the great idea – enjoy!
Cilantro Lime Sauce
1/4 c. EACH avocado oil AND water
1/2 c. EACH chopped green onion AND cilantro
2 chopped cloves of garlic AND 1/2 t. kosher salt
juice of 2 limes AND 1/2 c. sour cream
1 small avocado
1 can (540 mL/19 oz) black beans, rinsed and drained
~1/4 c. your favorite salsa
~1 T. taco seasoning
12 small corn or flour tortillas
olive oil (or butter) for frying
Add all of the ingredients for the cilantro lime sauce to your blender and pulse until the mix is mostly smooth. Taste for seasonings and when you’re satisfied, scrape it all into a well sealed container and place it in the fridge until you need it.
Give the blender a quick rinse and then add in the beans, salsa and taco seasoning. Pulse a couple of times and set aside. The original recipe suggests cooking the taco filling for a few minutes, but we didn’t feel it was necessary.
When you’re ready for tacos, heat up a bit of oil in a large non-stick skillet, fry a few tortillas,(however many will fit), until they’ve softened up a titch, and then carefully add a couple of tablespoons of filling to each (I found using the back of a spoon the easiest) and fold them over. Using 2 flippers or spatulas worked great – by the time you crisp both sides of the taco, the filling will be heated through.
Continue to cook the tacos until you’re out of supplies and then dive in with any and all fixings you can think of, especially the cilantro lime sauce!