Low Iodine Classic Black Bean Tacos

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the beans

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
Omit this
This ingredient likely doesn’t work for the diet.
½ cup crumbled cotija cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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