Lime & Ember · Main dishes

Black bean & avocado street tacos

Name: Black bean & avocado street tacos
Total time: 25 min
Yield: 2 servings
Ingredients: 240 g Canned black beans drained; 6 tortillas Corn tortillas; 100 g Corn kernels; 1 whole Avocado; 1 whole Lime; 0.25 whole Red onion; 10 g Cilantro; 1 tsp Ground cumin; 1 tbsp Olive oil; 0.5 tsp Salt

A lively vegetarian plate: cumin-warmed beans, buttery avocado and sweet corn. Small tacos, big personality.

25 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned black beans drained240 g
Corn tortillas6 tortillas
Corn kernels100 g
Avocado1 whole
Lime1 whole
Red onion0.25 whole
Cilantro10 g
Ground cumin1 tsp
Olive oil1 tbsp
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check tortillas for wheat and other allergens.

Method

Warm the beans

Drain and rinse beans. Warm oil over medium heat. Add beans, corn, cumin, salt and 3 tbsp water. Simmer for 6–8 minutes, stirring until hot.

Prep toppings

Wash produce. Dice onion and avocado; chop cilantro. Toss avocado with juice from half the lime.

Serve

Warm tortillas in a dry pan. Divide bean mixture among them and add toppings. Serve with the remaining lime wedges.

Mash a few beans in the pan to make the filling hold together.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.