Empty My Fridge
Crispy Black Bean Tacos with Cilantro Lime Sauce
Ingredientes
- Black bean · rinsed drained1 lata
- Salsa mexicana¼ xícara
- Taco seasoning1 colher de sopa
- Tortilla6–8
- Olive oil or butter for frying¼–½ xícara
- Avocado oil¼ xícara
- Scallion · chopped½ xícara
- Cilantro½ xícara
- Garlic2 dentes
- Salt½ colher de chá
- Lime
- Sour cream½ xícara
Modo de preparo
- Blend the cilantro lime sauce ingredients until fairly smooth. Set aside.
- Blend the beans, salsa and taco seasoning in a food processor. Transfer to a skillet with a drizzle of oil and cook for about 5 minutes, until the garlic and onion flavors soften.
- Spread a few tablespoons of the bean filling on a flour tortilla and fold it in half. Repeat until the filling is used up, making about 6 to 8 tacos.
- Heat oil or butter in a skillet over medium heat. Fry the tacos until crispy and golden brown. Dip in the cilantro lime sauce to serve.
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