Crispy Black Bean Tacos

For the Avocado-Cilantro Sauce:

  • 1 ripe avocado, peeled and pitted
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • 2-4 tablespoons water (for desired consistency)

For the Tacos:

  • 12-16 small corn tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Sliced jalapeños (optional)
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

1. Preparing the Crispy Black Beans:

  • Preheat your oven to 400°F (200°C).
  • Pat dry the rinsed black beans using paper towels to remove excess moisture.
  • In a mixing bowl, toss the black beans with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
  • Spread the seasoned black beans on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 20-25 minutes or until the beans become crispy, stirring halfway through to ensure even cooking.
  • Once done, remove from the oven, drizzle with lime juice, and set aside.

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