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Mexican-inspired · Dinner
Black bean avocado tacos
Soft corn tortillas with warm beans and fresh avocado.
Your dinner readiness
Two cooking vessels, knife and board · listed total 15 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 400 g528 kcal · Protein: 35.4 g · Carbohydrates: 94.8 g · Fat: 2.2 g
≈ 144 g314 kcal · Protein: 8.2 g · Carbohydrates: 64.3 g · Fat: 4.1 g
≈ 150 g240 kcal · Protein: 3 g · Carbohydrates: 12.8 g · Fat: 22 g
≈ 30 g8 kcal · Protein: 0.1 g · Carbohydrates: 2.5 g · Fat: 0 g
≈ 1.1 g4 kcal · Protein: 0.2 g · Carbohydrates: 0.5 g · Fat: 0.2 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
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Make it your own
Before you start
Drain the beans and slice the avocado just before filling the tortillas. Warm tortillas are easier to fold.
Make it your own
Use cooked pinto beans instead of black beans, at the same drained weight.
Expected result
Pinto beans make a slightly softer filling. Mash a few beans if you want the mixture to hold together more.
Your cooking memory
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Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.