A tasty and filling vegetarian option are these Roasted Salsa and Black Bean Tacos. Taco filling made delicious with roasted salsa that gives the black beans a smoky depth of flavor. Add your preferred toppings to personalize it, then eat a tasty, fast meal!
Ingredients: 2 cups black beans, cooked. 1 cup cherry tomatoes, halved. 1 red onion, diced. 1 jalapeo, minced. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 avocado, sliced. 1/2 cup shredded lettuce. 1/2 cup shredded cheese optional. Sour cream for serving optional.
Instructions: Set oven temperature to 400F 200C. Black beans, cherry tomatoes, red onion, jalapeo, lime juice, cilantro, cumin, chili powder, salt, and pepper should all be combined in a bowl. Blend thoroughly. Arrange the bean mixture onto a baking sheet and bake for 15 to 20 minutes, or until the vegetables are soft and have a hint of char. Warm the corn tortillas in a dry skillet or the microwave while the salsa roasts. Spoon each tortilla with roasted salsa to assemble the tacos. If preferred, add cheese, shredded lettuce, and avocado slices on top. If preferred, top the black bean tacos with a scoop of sour cream served on the side. Savor your mouthwatering Roasted Salsa with Black Bean Tacos!
Prep Time: 15 minutes
Cook Time: 20 minutes
Ivan Dunn
