You know how you have crutch dinners you make in a pinch? Like, oh no! I forgot to defrost the chicken! What am I going to do?! nights. This is one of our new crutch dinners. It uses things we usually have in the house and comes together in less than 15 minutes.
They are, undoubtedly, not the prettiest tacos ever but what they lack in looks they make up for in flavor and ease. And since you can make them in about the time it takes to get a pizza delivered, they’re a perfect option for busy Lenten Fridays.
Black Bean Tacos with Avocado Cilantro-Lime Sauce
(from The Garden Grazer)
1 15 oz. cans black beans, drained and rinsed
1/2 cup salsa
1/2 tsp. cumin
Tortillas, for serving
Corn and Pico de Gallo, for serving, optional
1/2 ripe avocado
3/4 cup cilantro, stems removed
Juice from 1 lime
1 clove garlic
1 Tbsp. olive oil
1 tsp. honey
1/8 tsp. salt
In a skillet, combine the black beans, salsa and cumin over medium heat. Warm, stirring occasionally, until heated through, about 5 minutes. Mash about half the beans and stir to combine.
While the beans are warming up. combine the avocado, cilantro, lime juice, garlic, olive oil, honey and salt in a food processor. Process until well-blended and mostly smooth.
Serve black beans on tortillas, topped with avocado cilantro-lime sauce and corn and Pico de Gallo, if desired.