Black Bean Tacos With Avocado and Spicy Onions
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1lime
- 1small red onion or large shallot, thinly sliced
- 1jalapeño, seeded and thinly sliced
- Large pinch of fine sea salt
- Small pinch of granulated sugar
- 2tablespoons olive oil, plus more as needed
- 1large onion, chopped
- ½cup diced red or green bell pepper
- 2garlic cloves, minced
- 1jalapeño, seeded and minced
- 1tablespoon tomato paste
- ½tablespoon chili powder
- ½teaspoon dried oregano
- ½teaspoon ground cumin
- 2(15-ounce) cans black beans, drained and rinsed
- Fine sea salt
- Corn tortillas, warmed
- 1avocado, peeled, pitted and sliced
- Fresh cilantro, salsa and sour cream, for garnish (optional)
For the Spicy Onions
For the Black Beans
Nutritional analysis per serving (4 servings)
377 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 21 grams dietary fiber; 5 grams sugars; 15 grams protein; 878 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Step 2
Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Step 3
Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Step 4
Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
Private Notes
Comments
Dried beans cook up to about three times their volume, so two cups of dried beans would cook up to six cups of cooked beans. One can of cooked beans is about one and a half cups.
Going to make a yogurt lime drizzle for these, maybe some super crispy roasted sweet potatoes to tuck in as well. Add water if beans get dry.
This is one of my favs. I've made it three times. It can be very quick to make. I've used both dried beans, canned on stovetop and in slow cooker..toppings always included the pickled onion, but also can be cashew yogurt, soy sour cream, cilantro or parsley, diced tomatoes, or tomatillo salsa. Using slow cooker made everything layer well and also made for a great smelling home during COVID 19 stay at home. Hoping everyone stays well, and thanks NYT for another yummy vegan recipe.
I added corn niblets. It’s a great addition because it adds a bit of sweetness.
My 4-year-old: “This is the best taco of my life!” Skipped the jalapeño in the beans for their sake but enjoyed the spicy onions on mine.
Finally, I can make a useful comment! To all the people saying they want to use corn tortillas but they fall apart: heat a non-stick pan of whatever size will accommodate your corn tortilla on high. Once it’s hot, put your tortilla in and carefully rotate it with your fingertips until it gets soft and warm. (Maybe 30 seconds when you first heat the pan, just a few seconds once it gets really hot.). Once it softens, flip the tortilla, do the same thing on the other side and then put the tortilla on a plate in a warming oven or low-temp regular oven to stay warm while you do the rest of the tortillas. Yes, you can do this with tongs to spare your fingers and wrist, but the tactile piece of feeling the tortilla soften is important if you can tolerate it. This method softens the tortilla enough to make it pliable and tastier without all of the mess and calories of frying them.