45 minutes
A delicious and easy-to-make taco recipe featuring zesty black beans, creamy avocado, and tangy quick pickled spicy onions.
Lime, juiced
each
Black Beans, rinsed and drained
0 oz
Avocado, sliced
each
Spicy Onions, quick pickled
0 oz
1. Prepare Quick Pickled Spicy Onions
Begin by preparing the quick pickled spicy onions. Slice the onions thinly and place them in a jar with vinegar, sugar, salt, and chili flakes. Let the mixture sit for at least 30 minutes, shaking the jar occasionally to ensure the onions are evenly pickled.
2. Warm Black Beans
In a pan over medium heat, warm the black beans with some of their liquid. Season with cumin, garlic powder, and salt to taste. Cook until the beans are heated through and the flavors are well combined.
3. Assemble Tacos
Warm the tortillas in a dry skillet or in the microwave. Assemble the tacos by placing a spoonful of the warm black beans on each tortilla, followed by slices of avocado, a generous amount of quick pickled spicy onions, and a squeeze of fresh lime juice. Serve immediately.
Char tortillas over a flame for a smoky flavor and improved texture, or use a hot, dry skillet.
Don't skimp on spices for the beans; use cumin, coriander, chili powder, and finish with lime juice.
Allow the pickled onions to sit for at least an hour or overnight to deepen their flavor.
Mash some beans for a creamier texture to contrast with other taco components.
Assemble and serve tacos right away for the best taste and texture.
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