Crispy Avocado Tacos
with Refried Black Beans & Chimichurri Crema
A light dusting of polenta gives slices of creamy avocado a crispy coating. Soft, refried black beans bump up the protein and fiber in these tacos, and quick-pickled shallots add a zippy contrast.
INGREDIENTS
- 1 avocado, halved, peeled, and cut into 12 slices
- 2 tbsp polenta
- 1 shallot, peeled and thinly sliced
- 1 lime, juiced (divided)
- 1 tbsp chimichurri blend (divided)
- 2 1/2 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 0.25 oz cilantro, leaves and tender stems chopped (divided)
- 13.4 oz black beans
- 6 yellow corn tortillas
- 1 tbsp hot sauce
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400°F. Brush 1 tbsp olive oil on baking sheet and lay avocado in single layer. Add a pinch of salt and pepper and sprinkle with just half the polenta. Flip avocado over and repeat. Bake until avocado is crispy, 12 to 15 minutes. Leave oven on for step 4. (4-serving meal: use 2 tbsp olive oil)
Stir together shallot, just 1 tbsp lime juice, and a pinch of salt and pepper in small bowl and set aside. Combine just 1 tsp chimichurri blend, remaining lime juice, yogurt, just half the cilantro, 2 tsp olive oil, and a pinch of salt and pepper in separate small bowl and whisk until smooth. (4-serving meal: use 2 tbsp lime juice, 2 tsp chimichurri blend, 4 tsp olive oil)
Combine black beans, remaining chimichurri blend, 1 tsp olive oil, ¼ cup water, and a pinch of salt and pepper in small saucepan. Cook over medium heat until beans are heated through, 3 to 5 minutes. Off heat, mash ¾ of beans with back of fork and cover to keep warm. (4-serving meal: use 2 tsp olive oil, ½ cup water)(TIP: If the bean mixture is too stiff, add 1 tbsp water.)
Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warm tortillas on clean work surface. Spread refried black beans evenly on each tortilla and top with crispy avocado. Sprinkle with pickled shallot and remaining cilantro. Serve with chimichurri crema and hot sauce. ¡Buen apetito!
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Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
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Black Bean Sweet Potato Skillet with Mojo Rojo & Pepitas
Crispy Avocado Tacos with White Beans & Kiwi Salsa Verde
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