Eosinophilic Esophagitis Friendly Classic Black Bean Tacos
Total time35 min
Prep time15 min
Cook time20 min
5.0(18)
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Learn more →Ingredients
4 servings
For the beans
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup low-sodium chicken broth or vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 2 ripe avocados, sliced or roughly mashed
- ½ cup sour cream (optional)
Can be omittedsour cream
- ½ cup crumbled cotija cheese (optional)
Can be omittedcotija cheese
- lime wedges, for serving
Instructions
- 1
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature while you cook the beans.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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