Ingredients
Baked Avocado Fries
- 1 recipe Baked Avocado Fries (prepared separately)
Bean Mixture
- 15-ounce can black beans, drained and rinsed
- 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
Salad & Toppings
- 1 head romaine lettuce, thinly sliced
- 1 cup pico de gallo (storebought or homemade)
- 8 flour or corn tortillas
Cilantro Lime Sauce
- 6 tablespoons mayonnaise (or vegan mayo or cashew cream)
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
Instructions
- Make the Baked Avocado Fries: Prepare your baked avocado fries using your preferred recipe. This typically involves coating avocado slices and baking them until crispy.
- Prepare the Bean Mixture: While the avocado fries bake, drain and rinse the black beans thoroughly. In a bowl, combine the black beans with adobo sauce (if using), cumin, chili powder, and kosher salt. Stir well to mix the flavors evenly.
- Slice the Romaine: Thinly slice the romaine lettuce and set aside to add freshness and crunch to the tacos.
- Make the Cilantro Lime Sauce: In a small bowl, whisk together mayonnaise, lime juice, chopped cilantro, ground cumin, garlic powder, and kosher salt until smooth. This sauce will add a creamy and tangy element to your tacos.
- Char the Tortillas: If desired, warm and lightly char the tortillas by placing them directly on an open gas flame set to medium heat. Using tongs, flip each tortilla after a few seconds to slightly blacken and warm both sides. This enhances flavor and flexibility of the tortillas.
- Assemble the Tacos: On each warm tortilla, layer sliced romaine, the seasoned black beans, crispy avocado fries, a generous spoonful of pico de gallo, and drizzle with cilantro lime sauce. Serve immediately and enjoy!
Notes
- You can make your own pico de gallo for a fresher taste using diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt.
- For a vegan version, use vegan mayonnaise or cashew cream in the sauce.
- If you don’t have a gas stove for charring tortillas, warm them on a hot dry skillet over medium heat until soft and slightly browned.
- Leftover bean mixture can be refrigerated and used as a filling for burritos or bowls.
- Adding a squeeze of fresh lime juice to the assembled tacos brightens the flavors further.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Tacos
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
