It’s summertime. Which means quick meals, less turning on the oven, more time in the water and walking around barefoot. These tacos are made for summer. They are a bit spicy, hold some of the best summertime ingredients, and are made in a flash. Don’t let these pass you by. You’ll regret it.
You start by making some perfect black beans. This doesn’t require a day-long soaking session, nor does it really take much effort. Just saute some garlic, dump in the beans, cilantro and seasonings….and like magic, they come together, cook off the “can” taste and turn into something beautiful. Did I mention this only takes 15 minutes? Summer. Also, it’s good for you. You’re not going to feel big and heavy after eating these lovelies.
While your beans are cooking on the stove, you get to make some quick guacamole. Everyone has their favorite recipe. Use yours. Or mine. Or read this little discussion on it. No matter what, be sure you beat up the herbs a little bit. It forces out some wonderful aromatic flavor that brings your guac to a whole new level.
I like to just smash sea salt with the cilantro until they release the strong smells. The sea salt doesn’t get much smaller, but provides a rough surface to work against. If you have a mortar and pestle, now is the time to use it!
Chop some Tomatoes, warm up the tortillas, and you’re finished! Best eaten outdoors with someone you feel absolutely comfortable with (because that’s what summer is all about), and served with an ice cold beer.
Adapted from It’s All Good
Black Beans (recipe below)
2 ripe avocados
3 tablespoons minced red onion
sea salt (start with 1 Tablespoon, add more to taste)
4 Tablespoons roughly chopped cilantro
8 corn tortillas
1 tomato, chopped
Quick and Amazing Beans
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 15 1/2 oz can black beans
1/4-3/4 tsp Ancho chili powder
7 sprigs cilantro
1/2 teaspoon sea salt
To make Beans:
Heat olive oil over medium heat. Add the garlic and cook for about 1 minute. Don’t let it get brown. With garlic, brown=bitter.
Add the entire can of beans (juice and all!), cilantro (leave it on the stalk), and salt and turn the stove to high. When the beans boil, turn the stove down to about medium for 15 minutes until beans are thick, flavorful and have lost most of the juice. Pull out and discard the cilantro. Stir in the chili powder, tasting to suit your spicy tolerance.
To make Guac:
Scoop out the avocado, mushing it with a fork in a bowl until it has an uneven, sometimes-chunky sometimes-smooth texture. Stir in the onion. Grind the salt into a tiny bowl, and place chopped cilantro on the top. Mash it with the butt of your knife until it almost resembles a paste and is insanely fragrant. Squeeze the lime over the avocado, and stir in the salt/cilantro mixture. Taste and adjust seasoning.
Heat the tortillas, and layer ingredients, topping with the chopped tomato.