“Tacko Tuesday” Beantown Baller Tacos
Prep and Cook Time: 15 minutes | Serves: 2 – 4
Prep and Cook Time: 15 minutes
Serves: 2 – 4
Named after ‘Beantown’ where Tacko Fall plays for the Boston Celtics, these black bean and avocado tacos are a crowd pleaser!
12 oz. pkg. Lightlife® Plant-Based Ground
½ cup white onion, finely diced
½ cup poblano, finely diced (about 1 large pepper)
1 ½ tbsp olive oil, divided
2 tsp Chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp ground coriander
1 tsp kosher salt, plus more to taste
1 15 oz. can black beans, rinsed and drained
8 6” corn tortillas, warmed
Fresh cilantro, finely chopped
Pickled red onions
Sliced jalapeno, optional
Mix the chili powder, cumin, garlic powder, coriander, and set aside. Heat 1/2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the onion and poblano pepper, and saute until onion starts to become translucent and pepper is softened, about 3 – 5 minutes. Add the remaining oil, allow to heat for 30 – 45 seconds, then add Lightlife Plant-Based Ground, breaking it up with a wooden spoon. Cook for 1 – 2 minutes, stirring occasionally, continuing to break up any large pieces. Add the salt and black beans, and seasoning, stirring to combine; continue to cook another 5 minutes, stirring occasionally, reducing heat to medium if the pan is getting too hot. Season with additional salt, if needed.
To assemble the tacos, divide the filling evenly between the tortillas, top with avocado, pickled red onion, jalapenos and cilantro.
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