Recipes - Black Bean Tacos with Avocado Salsa

This vegetarian dish is a delight to the taste buds. Prepare it without sour cream or cheese for a suitable vegan dish.

Salsa
• 4 large tomatoes chopped
• 2 large avocados, peeled and chopped
• 1 green chili minced
• ½ onion chopped
• handful chopped fresh cilantro
• 1 clove of garlic minced
• juice of 1 fresh lime
• pinch of salt

Tacos
• ½ onion chopped
• 2 to 4 cloves garlic, minced
• 2 cans low sodium black beans
• minced green chilies (to taste, remove seeds for milder version)
• 2 diced tomatoes
• 1 whole seeded and diced red, yellow or green bell pepper (or a combination)
• ½ teaspoon each of cumin
• ½ teaspoon ground chili (omit this or adjust this to taste)
• salt (to taste, I don’t add any salt, the spices compensate)

Condiments
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded low-fat cheddar cheese
• Sour cream and anything else you want

For salsa, combine tomatoes, avocados, chilies, onion, cilantro, garlic and lime juice in a medium bowl; set aside to allow flavors to blend. You can cover this and place it in the fridge if you are preparing it ahead of time.

For tacos, in a frying or sauté pan, sauté the onion until it starts to turn golden brown, then add the garlic, chilies, tomatoes and bell pepper allow to cook for about 5 minutes stirring frequently. Next pour the black beans in to the pan and cover allow to cook another 5 minutes. Remove lid from beans and allow water to cook off.

You should only need about 2 tablespoons of bean mixture for each tortilla. Combine condiments, and salsa to your taste and enjoy!
Note: Be sure to wash your hands thoroughly after working with chilies.