Ingredients
Scale
- 2 15oz. cans black beans, drained and rinsed
- 1 jalapeño (seeded, finely diced)
- 1 small white onion (finely diced)
- 1 clove of garlic (minced)
- 1 teaspoon cumin
- ½ teaspoon ground chipotle powder
- ½ teaspoon sea salt
- Fresh black pepper
- Extra virgin olive oil
- Apple cider vinegar
- 8 corn tortillas
- 2 avocados (sliced)
- Sprouts (sunflower sprouts work well)
- 1 lime (cut in wedges)
- Hot sauce
Instructions
- Heat 2 tablespoons of olive oil in a cast-iron skillet on medium high, add the diced onion, sauté for 5 minutes, until softened, add the garlic and jalapeño, cook another minute, until garlic is golden, season with the spices, salt, pepper, and then add the black beans. Cook for a few minutes. Add a splash of apple cider vinegar. Cook for 3-5 more minutes. Adjust seasoning as needed. Cover until ready to use.
- While the black beans cook, preheat oven to 400 degrees F and then put 8 corn tortillas in the oven for about 5-8 minutes.
- Dress the sprouts with a teaspoon of olive oil, a squeeze of lime juice, and a pinch of sea salt.
- On each plate put 2 tortillas, spoon the black bean mixture, top with sprouts, avocado, a lime wedge. Serve with hot sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes