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2
10 minutes
8 minutes
1 can black beans drained and rinsed
½ white onion, diced
1 chipotle in adobo, diced
Street Taco seasoning, to taste
¼ - ½ cup veggie stock
1 block Monterey Jack cheese, shredded
Corn tortillas
For the avocado lime sauce:
1 bunch of cilantro
2-3 cloves of garlic
½ white onion, roughly chopped
1 jalapeno, remove seeds
¼ cup sour cream
1 avocado
Juice from 1 lime
½ tsp Street Taco seasoning
Preheat your griddle to medium heat. In 1 tsp of oil, sauté the black beans, diced onion, and diced chipotle until the onions soften. Season with Street Taco seasoning to taste.
Add ¼ to ½ cup of vegetable stock and mash the mixture until it reaches a soft, mashed consistency. Remove from the griddle and set aside.
Spread the mashed bean mixture over half of each corn tortilla. Sprinkle with Monterey Jack cheese, then fold the tortilla in half to form a taco. Cook on the oiled griddle until both sides are golden and crispy.
Enjoy your tacos with avocado lime sauce on the side.
For the avocado lime sauce combine cilantro, garlic, onion, jalapeno, sour cream, avocado, lime juice, and Street Taco Seasoning in a blender. Blend until smooth and creamy.
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