Alanna's Crispy Black Bean Tacos w/ Avocado Crema

Name: Alanna's Crispy Black Bean Tacos w/ Avocado Crema
Total time: 900 s
Yield: 12 tacos
Cuisine: American
Ingredients: 1 red bell pepper; 1/2 red onion; 2 cans black beans; 1 tomato (we personally skip this part); 2 handfuls baby spinach; 1 ripe hass avocado, sliced; 1 c. shredded cheddar cheese; homemade/store bought taco seasoning; 12 small corn tortillas; 1 ripe hass avocado, pitted; 1/3 c. plain greek yogurt; 1/4 c. cilantro; 1 clove garlic; lime juice; salt + pepper

Greco Recipes @Greco_Recipes

Alanna's Crispy Black Bean Tacos w/ Avocado Crema

Greco Recipes @Greco_Recipes

Saved

Ingredients

15 minutes

12 tacos

Taco Filling-
1red bell pepper
1/2red onion
2 cansblack beans
1tomato (we personally skip this part)
2 handfulsbaby spinach
1ripe hass avocado, sliced
1 c.shredded cheddar cheese
homemade/store bought taco seasoning
12small corn tortillas
Avocado Crema
1ripe hass avocado, pitted
1/3 c.plain greek yogurt
1/4 c.cilantro
1 clovegarlic
lime juice
salt + pepper

Saved

Steps

15 minutes

1

Preheat the oven to 425ºF and spray a large baking tray with olive oil.
2

Heat the olive oil in a large pan over medium heat. Add the cilantro and onion; cook for 5 to 6 minutes, until soft.
3

Add black beans, tomatoes, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.
4

Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable.
5

Arrange the tortillas on the baking tray. Sprinkle half of each tortilla with a little cheese, followed by 2-3 tablespoons of the black bean mixture. Top with another light sprinkle of cheese, and fold over the tortilla; press to adhere. Repeat with the remaining tortillas.
6

Bake for 10 to 15 minutes or until golden, flipping halfway. Serve with the avocado crema on the side.