Black Bean Avocado Tacos

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Growing up with Mexican heritage is exciting. It’s a little baffling when people look at me and see white skin and freckles. They don’t usually believe that I have Latina heritage!

I learned to make tamales at my mother’s knee. My grandpa taught me that no job is beneath me. You do whatever you have to in order to provide for your family. I love his hard work ethic. It’s kept him going strong for many years now.

But, seriously, the best part about being Mexican is the food!

That’s a love I’m passing on to my kids. Just tonight we were talking about our plans and what we’re eating for the upcoming holidays – it’s that important to us! My husband asked my kids, “And what should we have for New Year’s?” And they both shouted, “Nachos! Tacos!”

Haha! I think I’ve done my job, don’t you?

Growing up, New Year’s was actually a pretty big holiday for us. We stayed up late and ate food (again!). We danced, played games, watched the ball drop, and cheered. In fact, it was such a big family holiday for us, I didn’t spend it with friends until I was like 15. And I felt like I was cheating on my family!

I love New Year’s. It’s a new beginning. A fresh start. A world of possibilities! Is the new year going to be peaches and cream and daisies? Probably not. But whatever comes, it’s going to rock.

I like to write down just a few (attainable!) goals for the year. For 2015, I made a goal to sew my first quilt. I did it. In 2016 I made a goal to run in three races. I did it!

For 2017 I haven’t decided yet. Maybe write a book? We’ll see.

For now, let me just share with you my recipe for Black Bean Avocado Tacos. They are amazing!! Like, you don’t even know.

Let me just say, they’re meatless and gluten-free. Take out the cheese, and they’re also dairy free. But all the “frees” in the description can really make you wonder about their flavor. I don’t have meat, dairy, or gluten allergies. Neither do my kids. But we all LOVE these tacos.

They’re crispy, savory, salty, creamy (with the cheese and avocado). They’re pretty much perfect.

Black Bean Avocado Tacos

2 cans black beans, drained
1 teaspoon paprika
1 teaspoon cumin
¼ cup chopped purple onion
¼ cup chopped cilantro
1 cup pepper jack cheese
2 Avocados From Mexico
Corn tortillas
Vegetable oil

In a medium mixing bowl, add black beans, paprika, cumin, onion, and cilantro. Mix well.

With the flat side of your mixing spoon, slightly smash the beans.

Pour 1 tablespoon of oil into a frying pan and turn to medium heat. When oil is hot, place three tortillas in the pan.

Spoon a helping of bean mixture onto the tortilla (on the outside edge), and let the tortilla heat for 1 minute.

Place cheese on the bean mixture.

And fold over the tortilla using tongs. Let it continue to cook until the tortilla starts to LIGHTLY brown.

With your tongs, flip the taco over and let the other side cook for 1 minute.

Place fried tacos on a plate with paper towel to drain excess oil. Slide avocado slices inside the taco. Serve and enjoy immediately.

I’ve made this recipe without avocados, and it’s just not the same. And seriously, who doesn’t love avocados?!

Avocados From Mexico are always fresh, always delicious, and always in season! Whether we’re eating it with a little Cajun salt, topping it with ceviche, or throwing it in some salsa, avocados are amazing. We even put them on our omelettes! We’re always looking for creative ways to add them to our meals.