It’s that time again – Blogger’s Choice Recipe Swap, hosted by Sarah at A Taste of Home Cooking. This week, I was assigned Jaida’s blog, Sweet Beginnings. It might sound familiar because I’ve made several of her recipes in the past: double crunch pork chops, pumpkin scones with maple glaze (which I just made again before Thanksgiving), and salsa verde chicken ‘n’ dumplings. Scroll to the bottom of this post if you want to see what other recipe swappers made!
I have to be honest, I must have been out of my mind to sign up for a recipe swap right after Thanksgiving. We still had turkey and potatoes leftover, I had to test a pot pie recipe for a dinner I’m catering next week, so we had 6 total (thankfully Nate didn’t mind bringing them for lunch and making his co-workers jealous!), and we also had a ton of leftover salsa chicken that Nate had practically begged me to make because he loves it so much. We still have pie, cookies and pumpkin scones from our friends thanksgiving, so the last thing I needed was another sweet. But, I powered through and found an awesome recipe
It really came down to the wire for me to make something for this swap, and I ended up having to do it on a night that Nate had class. I definitely didn’t want to make some extravagant meal for just myself, so I opted for something similar to what I make myself when he’s not home, but with a fun twist.
When Nate’s gone, one of my favorite things to make for myself are black bean tacos – black beans, onions, jalapenos, peppers, lettuce, cilantro (sometimes avocados – it really just depends on what is in my fridge), hot sauce and a dab of Greek yogurt on a whole wheat flour tortilla. I saw Jaida’s avocado and lime black bean tacos and thought it’d sounded perfect. Oh, and if you are a taco fan (which I am) she has Taco Tuesdays and has more taco recipes on her blog than I’ve ever seen before (over 40!). Love it!
While the ingredients are fairly similar to what I would normally use, I found that sprinkling the tortilla with cumin really brings out the smokey flavor (I normally add it into the black beans), but it’s balanced out perfectly with the lime juice. What an excellent combination! I omitted the cheese (as I’m not a fan) and unintentionally omitted the egg whites. I thought I had eggs (or at least egg substitute) at home, but I didn’t. They were still excellent! These tacos were an excellent way to jazz up my normal Wednesday night alone meal.
Avocado and Lime Black Bean Tacos
Source: Sweet Beginnings
1 cup black beans, drained and rinsed
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tbsps lime juice
1 avocado, chopped
2 whole wheat flour tortillas
1 tbsp cumin
1/2 cup shredded Mexican blend cheese
plain non-fat Greek yogurt (or sour cream)
1. Preheat oven to 350 degrees. Line baking sheet with foil.
2. In a small saucepan, heat black beans over medium heat, about 2 minutes, until heated through (microwave would work fine here). Set aside to cool.
3. In a medium bowl, combine beans, jalapeno, cilantro and lime juice. Add salt to taste. Stir in avocado and set aside.
4. Place tortillas on baking sheet and sprinkle each with cumin. Add cheese. Bake until cheese is melted, about 5 minutes.
5. Spoon bean mixture evenly on each tortilla. Add a dollop of Greek yogurt (or sour cream) and hot sauce if desired, fold gently and serve.