-
Prep time
20 minutes
-
Cook time
25 minutes
-
Serves
4
Author Notes
A delicious vegan entree that can be adapted to taste. Cilantro lime dressing adapted from www.loveandlemons.com —Carol P.
Ingredients
-
1
Can black beans, rinsed
-
1
Red pepper cut into 1/2 in. pieces
-
1
cup frozen corn
-
1
(optional) Sweet potato, cut into half inch cubes
-
1 teaspoon
each of cumin, chili powder, garlic powder and onion powder
-
Hard or soft taco shells
-
1/2 teaspoon
salt
-
1-2 cups
Romain lettuce and/or red cabbage, chopped
-
2
roma tomates, chopped
-
3/4 cup
Olive oil
-
6
Limes, juiced
-
1
garlic clove
-
1
ripe avocado
-
1/2 teaspoon
salt
-
2 teaspoons
maple syrup
-
1/2 teaspoon
ground cumin
-
2 cups
fresh cilantro
Directions
-
Preheat oven to 400 degrees.
-
Mix juice of six limes, cumin, chili, garlic and onion powders in bowl with 1/4 cup olive oil. Add beans, red pepper, and corn (and optional sweet potatoes) and mix.
-
Place black bean mixture on a sheet pan and roast for approximately 20-25 minutes, until red pepper is softened. Remove and set aside
-
While beans are roasting, prepare cilantro lime dressing.
Blend until smooth in food processor:
2 cups of cilantro, avocado, 1 clove of garlic, 1/4 cup lime juice,
1/2 cup olive oil, 1/2 tsp. salt, 2 tsps. maple syrup, and 1/2 tsp ground cumin.
-
Fill tacos with black beans, top with cilanto lime dressing, tomates and lettuce (and/or cabbage). For taco salad, simply combine the ingredient and break up the tortilla in the salad.
See what other Food52ers are saying.