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Black Bean Tacos with Avocado Cilantro Lime Crema

Jaclyn, Cooking Classy
  • minutes
  • Serves 8

INGREDIENTS

2 14.5 ounce cans

black beans, drained and rinsed

1 cup

store-bought refrigerated tomato based salsa* or left-over homemade salsa

1 1/2 tsp

chili powder

1 tsp

ground cumin

Salt and freshly ground black pepper

1/2

medium avocado

1/2 cup

plain Greek yogurt

1 cup

fresh cilantro**

1 tbsp

lime juice (, or more to taste)

1 clove

garlic (, pressed through a garlic crusher)

8

warmed taco size yellow corn tortillas*** (, shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes.)