Black Bean & Guacamole Tacos

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Great February day in Indy today. The weather was chilly but sunny so it was a perfect day to wander the city. I jogged to Marsh and picked up some goodies for a delicious late afternoon meal. Tacos! I based these off of Chipotle’s tacos because that restaurant can do no wrong in my book.

Yields 6 tacos

Ingredients:

For cooked veggies:

  • 2 Tbsp vegetable oil
  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 1 tsp oregano
  • 1 can black bean, drained and rinsed
  • 1 tsp cumin
  • 1/4 cup corn

For rice:

  • 1 tsp lime juice
  • 1 cup rice cooked
  • 1/4 cup cilantro
  • 1/8 tsp salt

For guacamole:

  • 1 avocado, mashed
  • 6 cherry tomatoes, chopped
  • 1/8 tsp salt
  • 1/8 cup onion
  • 1 tsp lime juice

And, of course:

  • 6 hard taco shells

Directions:

Combine vegetable oil, green pepper and onion in a skillet over medium heat. Saute until onion is translucent – roughly five minutes. Sprinkle with dried oregano.

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Rinse the black beans and combine them in the skillet with the onion and garlic mixutre. Add cumin.

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Add the frozen corn and cook until it has thawed.

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Cook the rice separately and add salt, lime and cilantro. Add the rice to the bean mixture.

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I like to keep cilantro in a glass of water in case it gets thirsty. Or something.

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Cut your avocado in half for the guacamole. I like to consider myself an expert at picking out avocados. This one was perfect on the inside.

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Skin the avocaodo and cut it into small squares. Mash the avocaodo and add it to the chopped tomato. Add onion, lime and salt.

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Toast the tacos in a toaster or an oven on low heat for 5 minutes. Fill the tacos with your bean and rice mixture and top with guacamole.

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2 thoughts on “Black Bean & Guacamole Tacos

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