I season these satisfying vegetarian tacos with fennel seeds, which lend the anise-like flavor of the avocado leaves used to flavor beans in Mexico. If you like, make a double batch of the salsa and serve it with chips to start off the meal.
Black Bean Tacos Recipe with Avocado Salsa
• 1 white onion, finely chopped, divided
• 2 large plum tomatoes, halved, seeded and finely diced
• 1 serrano chili, seeded and minced
• 1⁄4 cup minced fresh cilantro
• 3 tablespoons fresh lime juice, plus lime wedges for garnish
• 1 avocado, pitted, peeled and finely diced
• Coarse kosher salt and freshly ground pepper, to taste
• 2 tablespoons olive oil, divided
• 1 large red bell pepper, diced
• 1 ear of fresh corn, kernels removed from cob
• 8 to 12 corn tortillas, about 6 inches in diameter
• 1⁄4 teaspoon fennel or anise seeds
• Two 15-ounce cans black beans, drained, liquid reserved
• Feta cheese, crumbled
1. In a bowl, combine 1⁄4 cup onion with tomatoes, chili, cilantro and lime juice. Gently mix in avocado. Season mixture to taste with salt and pepper.
2. In a large frying pan over medium-high heat, warm 1 tablespoon oil. Add bell pepper, season with salt and pepper, and sauté until it starts to soften, about 7 minutes. Add corn kernels, reduce heat to medium, and sauté until corn begins to soften, about 2 minutes. Adjust seasoning with salt and pepper. Transfer mixture to bowl and cover to keep warm.
3. Toast tortillas over a gas flame or on a hot griddle just until they smell like toasted corn, about 20 seconds per side. Wrap tortillas to keep warm.
4. In the same frying pan over medium heat, warm remaining oil. Add remaining onion and fennel seeds, and sauté until onion is almost tender, about 5 minutes. Add beans by large spoonfuls, mashing and stirring each addition before adding the next. Thin bean mixture to a coarse, thick purée with reserved liquid. Season to taste with salt and pepper.
5. To serve, place salsa, bell pepper mixture, feta, tortillas and lime wedges on table, allowing diners to assemble their own tacos. Serves 4.
The vegetables and beans can be made a day ahead and refrigerated. Warm beans over medium heat, thinning with water as needed, and stir vegetables over medium heat to warm through. The black beans are also great with chips, so make extra. When buying canned beans, look for products without BPA in the can lining, such as those from Eden Foods.
Put healthful, yummy dinners on the table with 4 Fresh and Fast Weeknight Meals.
Recipe adapted from Weeknight Fresh & Fast by Kristine Kidd, published by Williams-Sonoma, 2011.