If you want proof that tacos can be delicious without refried beans, sour cream and fried tortillas, give these a try!
There is something about this combination of ingredients that is so vibrant and appealing that you completely forget how healthy this dish is. Bonus! And this recipe is easy to scale up or down depending on how many people will be joining you for the feast.
The key ingredient here is the jalapeno (or habanero if you’re really brave). Make this as spicy or as mild as you like. I thought I made this pretty hot using 1 good-sized jalapeno in a recipe built for two. But my husband wanted even more heat, so he slathered on layers of Sriracha and Cholula sauce as well. Ouch! It was rather amusing watching the beads of sweat roll down his face as he kept biting deeper into each taco. You can achieve nearly the same effect if you don’t remove the seeds and ribs from the jalapeno, but proceed at your own risk!
For those of you following Dr. Fuhrman’s Eat To Live plan, substitute a whole wheat tortilla if you are on the Six Week Weight Loss plan.
Ingredients (serves 2)
1 14-ounce can black beans (rinsed and drained)
1 jalapeno (small dice), seeds and ribs removed if desired
¼ cup chopped cilantro
2 medium tomatoes (small dice)
½ medium sweet onion (small dice)
2 tbsp. chopped garlic
1 avocado (small dice)
2 tbsp. fresh lime juice
4 tortillas
Directions
1. In a non-stick pan, sauté the jalapeno, garlic and half of the onions in a few tablespoons of water over medium heat for about 5 minutes until onions are cooked. Then add the beans and reduce the heat and cook until beans are warmed through. Save the remaining raw onions to use as topping for the tacos.
2. Toss the diced avocado pieces in the lime juice to prevent it from browning.
3. Use the tortillas raw, or dry toast them in a non-stick pan, as desired.
4. Spread a layer of the beans mixture over the tortillas.
5. Add a layer of diced avocado.
6. Add a layer of tomatoes.
7. Top with a sprinkle of onions and cilantro. Squeeze a wedge of lime over the top and serve immediately.
cheri says
Hi Amy, love the colors and fresh flavors used together in this dish. I eat my food with very little spices but my husband sounds more like yours with all the other hot sauces. Beautiful presentation!
Amy says
Thanks so much, Cheri. What is it about guys and spicy hot things??
Poppy says
So very colourful! Thank you for joining in the Potluck!
Poppy recently posted…Virtual Vegan *Linky* Potluck
Amy says
Thanks, Poppy. So happy to be part of the potluck!
Annie says
I want these RIGHT NOW! So pretty!
Annie recently posted…Virtual Vegan LINKY Potluck 2
Amy says
Thanks, Annie!
Becca says
I’ve recently stopped eating meat & am loving your blog!!! I made the Spicy Black Bean Tacos tonight & LOVED it! For my carnivorous husband & teen, I simply shredded & seasoned left over turkey (think fajita) and piled your recipe on top. They were a hit plus it got to them to eating Mexican in a much healthier way! Can’t wait to try more of your recipes…
Amy says
Hi Becca! That’s so nice of you to say and I’m so glad the tacos worked out for everyone. Thanks again for stopping by!