Scale
Ingredients
- 2 15 oz cans of black beans, drained and rinsed
- ½ medium white onion (finely diced)
- 1 clove of garlic (minced)
- 1 large carrot (finely diced)
- 1 stalk of celery (finely diced)
- 1 jalapeño (seeded, finely diced)
- 2 tablespoons olive oil
- Sea salt and pepper
- ½ teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 8–10 corn tortillas (warmed)
- Guacamole
- Sprouts
- Lime wedges (for serving)
Instructions
- Preheat oven to 350F, take a large sheet of foil and place the tortillas on it, wrap them, and put them in the oven to warm.
- Place a pan on medium high heat, add 2 tablespoons olive oil. Once oil is shimmering with heat, add the onions, sauté until softened, add the garlic and jalapeño, season with cumin powder and salt. Sauté until garlic is fragrant, about a minute. Add the carrots and celery, and continue to cook, until they are tender, about 5 minutes. Add the black beans. Cook for another 2 minutes. Add the lime juice, continue to cook another minute, and then remove from heat. Season to taste with salt and pepper.
- Take the tortillas out of the oven.
- Serve the tacos on warm tortillas, top with the black bean mixture and sprouts, serve with lime wedges and guacamole.