37min prep: 18min cook: 19min
An easy solution for a taco craving. Using black beans instead of beef keeps it on the healthy side too.Notes:
- This recipe has no rules. Use any of your favorite taco toppings.
Corn taco shells should be gluten free, but it’s always a good idea to check the label to be sure.
Ingredients
Produce
- Avocado — 1
- Fresh Cilantro — 2 Tablespoons
- Fresh Lime Juice — 1 Tablespoon
- Garlic — 2 Cloves
- Iceberg Lettuce — 1 Head
- Jalapeños — 2 Tablespoons
- Onion — 1⁄4 Cup
- Plum Tomatoes — 2
Cheese & Lunchmeat
- Sharp Cheddar Cheese, Shredded — 2⁄3 Cup
Dairy & Eggs
- Sour Cream — 3 Tablespoons
- Whole Milk — 1 Tablespoon
Dry Goods & Packaged Goods
- Taco Shells — 6
Canned Goods, Soups & Mixes
- Black Beans, Canned — 2 ( 14 1⁄2 Ounces each )
Spice & Baking
- Black Pepper
- Cayenne Pepper — 1⁄2 Teaspoon
- Chili Powder — 1 1⁄4 Teaspoons
- Cumin — 1 1⁄8 Teaspoons
- Kosher Salt
- Paprika — 1 Teaspoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
- Mayonnaise — 2 Tablespoons
Equipment
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Saucepan, Medium (2-4 QT)
- Whisk
Prep Steps
- Pick the cilantro leaves off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.
- Add the sour cream, mayonnaise, whole milk, fresh lime juice, cumin and chili powder to the chopped cilantro. Whisk to combine and season with salt and pepper to taste. Refrigerate until ready to serve.
- Cut an onion into 1/4 inch dice to measure the indicated amount.
- Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Add to the onions. Avoid touching your face when handling peppers, and wash hands immediately after.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the onion and jalapeno.
- Remove the core from the head of lettuce and discard any damaged or bruised outer leaves. Then, thinly slice the lettuce into ribbons.
- Cut the tomatoes into 1/4 inch diced pieces.
Cook Steps
- Strain the black beans through a colander.
- Heat a medium saucepan over medium heat. Add olive oil and warm.
- Once oil is warm, add the onions, jalapeno and garlic. Saute until onions are softened and translucent. Do not brown.
- Add the black beans, chili powder, cumin, cayenne and paprika to the sauteed onions and jalapeno. Season with salt and pepper. Cook until black beans are softened, about 5-8 minutes.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to slice the avocado, then use a spoon to scoop the flesh out.
- Divide the shredded lettuce among salad bowls. Crumble some of the crushed taco shells over the top along with slices of avocado, diced tomatoes and any other favorite toppings.
- Sprinkle shredded cheese and scoop some of the black beans on top. Drizzle the cilantro lime dressing over the top or serve on the side. Black bean taco salads are ready to eat!