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Prep time
20 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
A delicious vegan entree that can be adapted to taste. Cilantro lime dressing adapted from www.loveandlemons.com —Carol P.
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Ingredients
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1
Can black beans, rinsed
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1
Red pepper cut into 1/2 in. pieces
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1
cup frozen corn
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1
(optional) Sweet potato, cut into half inch cubes
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1 teaspoon
each of cumin, chili powder, garlic powder and onion powder
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Hard or soft taco shells
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1/2 teaspoon
salt
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1-2 cups
Romain lettuce and/or red cabbage, chopped
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2
roma tomates, chopped
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3/4 cup
Olive oil
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6
Limes, juiced
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1
garlic clove
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1
ripe avocado
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1/2 teaspoon
salt
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2 teaspoons
maple syrup
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1/2 teaspoon
ground cumin
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2 cups
fresh cilantro
Directions
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Preheat oven to 400 degrees.
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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.
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Place black bean mixture on a sheet pan and roast for approximately 20-25 minutes, until red pepper is softened. Remove and set aside
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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.
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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.
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