Spicy Black Bean Tacos
with Chipotle-Banana Salsa
Chipotle peppers in adobo are dried and smoked jalapeños packed in a tangy, tomato-based sauce. In these tacos, they perfectly balance the sweetness of banana chips and richness of toasted peanuts. Black beans add heft and protein to the meal, and juicy grape tomatoes pull everything together.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic black beans
- 1 tsp ground coriander
- 6 yellow corn tortillas
- 3/4 cup grape tomatoes, halved
- 1 oz chipotle pepper in adobo, minced and adobo sauce reserved (divided)
- 0.25 oz cilantro, leaves and tender stems chopped
- 1/4 cup peanuts, roughly chopped
- 1/4 cup banana chips
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 1 tbsp olive oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Combine black beans, just 1 tsp coriander, ⅓ cup water, 1 tbsp olive oil, and ½ tsp salt in large nonstick skillet over medium-high heat. Mash half the beans with fork and cook, stirring occasionally, until beginning to thicken, 2 to 3 minutes.
Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. Stir together tomatoes, just 1½ tsp chipotle in adobo, cilantro, peanuts, banana chips, lime juice, and ¼ tsp salt in small bowl. (TIPS: Add more chipotle in adobo if you prefer more spice. You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)
Stir together sour cream, lime zest, and a pinch of salt in small bowl. Divide warm tortillas between plates and top with black beans and spicy chipotle-banana salsa. Dollop with lime crema and serve with lime wedges. ¡Buen provecho!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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