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Perfect for leftover crockpot beans, or just an easy weeknight dinner, these black bean tacos are customizable and versatile. Add whatever salsa is in your fridge, a dollop of cashew sour cream, and your favorite taco toppings. Make them with Nicoyan-style corn tortillas for a traditional centenarian meal.
8 Nicoyan Corn Tortillasÿ(or store-bought corn tortillas with a short list of ingredients) Cashew Sour Cream 1« cups Perfect Crockpot Beans (or 1 15-ounce can black beans) 1 medium avocado, sliced Salsa (store-bought or homemade), for serving 2 limes, cut into wedges Corn salsa, optional Cilantro, optional
Use the back of a fork to partially mash the Perfect Crockpot Beans, leaving about half whole. Taste and adjust seasoning as needed. Heat the tortillas, if necessary. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm. Fill the tortillas with the black bean mixture and top with salsa, avocado slices, and Cashew Sour Cream. Serve with lime wedges and cilantro to garnish.