Black Bean Tacos
Recipe type: Entree
Cuisine: Latin
Serves: 8
  • 10 ounces yellow rice
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 15 ounce can black beans (undrained)
  • kosher salt
  • freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 8 small tortillas
  • 2 avocados
  • pickled radishes
  • prepared pico de gallo (you can use store-bought pico de gallo or salsa)
  • 4 ounces queso fresco
  • 2 limes, quartered
  • hot sauce
  1. Cook the rice according to the package directions.
  2. Heat the olive oil in a sauté pan over medium-high heat. Add the onion and cook until softened, about 2 - 3 minutes. Add the garlic and sauté until fragrant, about a minute. Add the cumin and stir to coat.
  3. Add the black beans. Salt and pepper, to taste. And the crushed red pepper flakes. Stir to combine and heat through.
  4. Heat a pan over high heat. Toast the tortillas, about a 30 - 45 seconds per side, or until pliable (if you toast them too much, they will become too crispy to fold).
  5. Dice the avocados and slice the limes.
  6. To plate, place the rice and beans on the tortilla. Top with avocados, pickled radishes, pico de gallo, and queso fresco. Serve with a lime and hot sauce. Enjoy!
Vegan option - simply prepare without the queso fresco.
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