Black Bean & Guacamole Tacos


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


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


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.


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


Add the frozen corn and cook until it has thawed.


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


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


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.


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


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.


2 thoughts on “Black Bean & Guacamole Tacos

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