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I usually make black bean burritos or tacos at least several times a month. It’s one of my staple recipes, so finding a new twist on this recipe was really cool.
Here’s my original recipe:
Black Bean Burritos (or Tacos)
Serves: 2
1 garlic clove, minced
olive oil
1/2 cup water
1 can of black beans, drained
1 tablespoon cuminServe with: avocado (best mixed with cilantro & lime) and whatever else sounds good to you: olives, sour cream, tomatoe. I usually just stick with the avocado mix.
1. Heat olive oil in a cast-iron skillet on med-heat. Add minced garlic (this is easiest with a garlic press). The garlic should take about 2 minutes. It burns quickly, so keep an eye on it.
2. Pour in water and immediately add the drained black beans and cumin. Let it simmer for 3-5 minutes, until most of the water has evaporated and the beans are soft, but not completely mushy.
3. Warm tortillas (6 inch corn tortillas for tacos, or larger flour tortillas for burritos) and prepare toppings.
4. For avocado / guacamole: Chop 1 avocado, mix in 1/8 cup of chopped cilantro, several teaspoons of fresh lime juice, salt to taste.
Now the Everyday Food recipe was for Beef Tacos with Radish and Avocado Salsa. So I adapted it by just using the Radish and Avocado Salsa recipe with my black bean tacos recipe. Thinly sliced radishes are a really interesting twist to this recipe, and they look amazing with the avocado.
Healthy – Use corn tortillas instead of flour. Don’t skip on the avocado, this is the GOOD fat that you need.
Vegan – No changes needed.
Ingredient List: black beans, olive oil, garlic, cumin, corn tortillas, avocado, lime, salt, cilantro, red radishes, jalapeño chili (optional).
Cook book: Everyday Food: Great Food Fast for the radishes idea, & my own recipe for the black bean tacos.
