Tuesday, August 7, 2012

Black Bean, Avocado, Goat Cheese Tacos

These tacos have everything in them that I love about summer, and they are probably one of the most delicious dishes that I've cooked since starting this blog. I recommend sticking pretty closely to the recipe, and don't forget to add the honey-lime drizzle at the end. This recipe yields six tacos.

Pair with: Margarita on the rocks

Prep Time: 5 minutes
Cook Time: 5-10 minutes

3/4 can of black beans -- do not drain or rinse
One (1) avocado, halved
1/2 cup goat cheese
Two (2) cloves of garlic, minced
One (1) teaspoon of olive oil
1/2 small lime, for juice and zest
Two (2) teaspoons of honey 
1/4 teaspoon of ground red pepper flakes
1/4 teaspoon of cumin
Six (6) small flour tortillas, slightly heated -- the original recipe used corn tortillas

Heat garlic, cumin and red pepper flakes in a heated skillet.
Add black beans and heat until most liquid has cooked out, about 5-10 minutes.
Brush avocado half with olive oil and heat face-down in separate pan over medium heat.
Remove avocado and slice.
Whisk together lime juice, zest, and honey. Set aside.
Spoon black beans into tortilla, followed by avocado slice (one or two for each taco), and then goat cheese on top.
Drizzle lime and honey mixture lightly over each taco.