This smart meatless taco creation is from Partial-Ingredients.com
Who knew you could grill avocados? I had no idea until I read the recipe for these tacos. I loved the idea of tangy goat cheese coupled with the avocado slices and honey lime dressing. It sounded like the perfect quick summer meal so I knew I had to give it a try! I thought a good spice blend of black beans seasoned with achiote seed, cumin, coriander and smoked paprika would be a great addition to these tacos. The avocados had a slightly different flavor after grilling that was unique and hard to describe. I guess the flavor became a little more smokey with a stronger avocado smell. The tacos were really good! I especially liked the simple honey lime dressing to give the filling some brightness.
Achiote Black Bean Tacos with Grilled Avocado and Goat Cheese
(makes 6 tacos)
30 oz. black beans
1 onion, chopped
2 tbsp olive oil
1 jalapeno, minced
1 1/2 tsp. achiote seed, ground
1 tsp cumin
1 tsp coriander
1 1/2 tsp smoked paprika
1/4 cup water
1/2 lime, zest
salt and pepper to taste
3 small avocados, grilled and sliced
2 oz. goat cheese, crumbled
1 lime, juice
2 tsp honey
3 cups jasmine rice, cooked
6 corn tortillas, warmed
In a saute pan, heat the olive oil and onions for about 5 minutes.
Add the jalapeno and cook for a few more minutes.
Add the black beans, achiote, paprika, cumin, coriander, lime zest, water, and stir to combine.
Cook on low for about 10 minutes until the liquid has cooked off.
Meanwhile, halve the avocados, remove the pits, and place face down on a grill for about 5 minutes.
Cook the jasmine rice as directed on the package.
Whisk the honey and lime juice together in a bowl.
Add a few tablespoons of the rice and beans to the taco shells. Add the avocado slices, goat cheese and drizzle the lime dressing over the toppings.