Black Bean Tacos
Pink Lemonade Margaritas
April 23, 2019
Antipasto Salad
April 23, 2019
Black Bean Tacos
Celebrate cinco de mayo with these vegetarian black bean tacos! They take less than 30 minutes to make and are so worth it! Enjoy alongside a margarita and some salsa.
Ingredients
Directions
Rinse and drain the black beans.
Place them in a medium bowl. Sprinkle them with the parika, cumin, a pinch of salt and pepper and a drizzle of Colavita olive oil.
Mix well.
In a large, non-stick skillet, cast iron skillet or stove top griddle, add 1 tbsp Colavita olive oil and heat over medium-high heat.
Place one corn tortilla at a time into the pan and toast about 2-3 minutes per side.
Removed the toasted tortillas to a plate. Invert another plate on top of the tortillas so they stay warm.
To assemble, place a heaping tablespoon of the beans on a tortilla. Garnish with avocado, red onion, jalapeno, tomatoes and radishes. Add a squeeze of lime juice if desired and a sprinkle of cheese and fresh cilantro. Enjoy!
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Ingredients
Directions
Rinse and drain the black beans.
Place them in a medium bowl. Sprinkle them with the parika, cumin, a pinch of salt and pepper and a drizzle of Colavita olive oil.
Mix well.
In a large, non-stick skillet, cast iron skillet or stove top griddle, add 1 tbsp Colavita olive oil and heat over medium-high heat.
Place one corn tortilla at a time into the pan and toast about 2-3 minutes per side.
Removed the toasted tortillas to a plate. Invert another plate on top of the tortillas so they stay warm.
To assemble, place a heaping tablespoon of the beans on a tortilla. Garnish with avocado, red onion, jalapeno, tomatoes and radishes. Add a squeeze of lime juice if desired and a sprinkle of cheese and fresh cilantro. Enjoy!