Name: Spicy Black Bean-Avocado Tacos with Lime Crema & Cilantro-Cabbage Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (398 ml) cans black beans; 1 small bunch cilantro; 3 cloves garlic; 1 small bunch green onions (scallions); 3 jalapeño peppers; 3 limes; 1 cup plain Greek yogurt; 1 ½ small heads red cabbage; 18 small flour tortillas; cumin, ground; hot sauce; neutral vegetable oil; salt

Spicy Black Bean-Avocado Tacos with Lime Crema & Cilantro-Cabbage SlawSpicy Black Bean-Avocado Tacos with Lime Crema & Cilantro-Cabbage Slaw — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ avocados

3 (398 ml) cans black beans

1 small bunch cilantro

3 cloves garlic

1 small bunch green onions (scallions)

3 jalapeño peppers

3 limes

1 cup plain Greek yogurt

1 ½ small heads red cabbage

18 small flour tortillas

cumin, ground

hot sauce

neutral vegetable oil

salt

Instructions

Wash and dry the fresh produce.

Juice half of the limes into a small bowl. Add yogurt and salt, then whisk to combine. Add water, a few teaspoons at a time, if needed, to reach a drizzling consistency. Set crema aside. (Reserve remaining limes for the next step.)

Juice reserved limes into a large bowl. Add oil and salt, then whisk to combine the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the dressing. (Reserve remaining cilantro for serving.)

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Slice crosswise into thin half-moons and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Quarter each cabbage lengthwise, then cut out and discard the cores; slice crosswise into thin (shred-like) strips. Add to the bowl and toss to combine the slaw. Set aside.

Drain and rinse beans; set aside to drain further.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.

Add beans, hot sauce, and salt to the pot. Continue to cook, stirring occasionally, until warmed through, 2-3 minutes more. Remove from heat.

Meanwhile, halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Season with salt.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates, then top with beans, avocado, crema, and reserved cilantro. Serve with slaw on the side and enjoy!

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