• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Black Bean and Corn Tacos with Avocado and Lime Cream

I’m having a busy week at work, so I wanted to make something quick, simple and multi-purpose. So I made something that could be both a taco filling and a salad for my lunch tomorrow. Served on warm tortillas and topped with a cool lime cream made from greek yogurt, it’s an easy and delicious dinner. Plus, I love leftovers that can be turned into a completely different meal the next day!



Black Bean and Corn Tacos with Avocado and Lime Cream

Served 1.
Leftover Potential: I saved the black bean and corn mixture and ate it as a salad the next day. Made 1 meal after the initial dinner.

1 Tbsp olive oil
1/2 red onion, finely diced
1 red bell pepper, diced
1 jalapeno, finely diced
1 clove garlic, finely minced
1 can (15 oz) black beans
1 can (14 oz) corn
1 avocado, diced
1/4 cup cilantro, roughly chopped
1 lime, zested and juiced
salt, as needed
pepper, as needed
3 Tbsp Greek yogurt

corn tortillas, as needed
cilantro, for garnish

1. In a large saute pan, heat the olive oil over medium heat. Add the onions, and peppers and cook until softened.
2. Add the garlic, and cook until fragrant. Add the black beans and corn and cook until the mixture is softened and heated through.
3. Place the avocado in a large bowl and cover with 3/4 of the lime juice. Fold in the warm black bean mixture. Season with salt and pepper.
4. Mix the rest of the lime juice and the lime zest with the Greek yogurt.
5. Fill the corn tortillas with the black bean mixture and top with the yogurt. Serve warm.
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2 Responses

  1. I’m drooling. I’ll be making this.

  2. These looks so delicious and healthy! I love making sauces, etc. using Greek yogurt. Yum!

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