Black Bean Tacos
Tacos aux haricots noirs
15 min · Easy · 360 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Corn tortillas(Tortillas de maïs)4Not stocked
- Black beans(Haricots noirs)200 gNot stocked
- Avocado(Avocat)1Not stocked
- Lime(Citron vert)1Not stocked
- Coriander(Coriandre)15 gIn store only
- Salsa(Salsa)4 tbspNot stocked
Preparation
Step by step, from pantry to plate.
Warm the corn tortillas in a dry skillet over medium heat until soft and pliable, then stack them and cover to keep warm.
Rinse and drain the black beans if needed, then heat them in a small pan with a splash of water, a pinch of salt, and pepper until hot.
Mash the avocado in a bowl with a little lime juice, salt, and pepper until creamy but still slightly chunky.
Chop the coriander finely and cut the lime into wedges.
Assemble the tacos by spooning black beans onto each tortilla, topping with mashed avocado, salsa, and coriander.
Serve right away with the lime wedges on the side for squeezing over the tacos.
Good to know
Add the lime juice to the avocado just before serving to keep it fresh and green.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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