Anti Inflammatory Avocado Crema Black Bean Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the black beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
- ¼ cup water
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (about 1 lime)
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 small corn tortillas (6-inch)
- lime wedges (optional)
- hot sauce (optional)
Instructions
- 1
Make the pico de gallo: combine the diced tomatoes, onion, jalapeño, and cilantro in a medium bowl. Add the lime juice and salt, toss to combine, and set aside to let the flavors meld while you prepare the remaining components.
- 2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the crema is pourable but still thick enough to coat a spoon. Taste and adjust salt if needed.
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