Recipes

Ingredients for the Beans

1 tsp olive oil

½ a small yellow onion, diced

1 clove of garlic, minced

1 (15 oz) can Lodi Black Beans, drained & rinsed

½ a tsp cumin

¼ tsp smoked paprika

⅛ tsp cayenne pepper

½ tsp kosher salt

freshly ground pepper to taste

1 tbsp tomato paste

1 tbsp water

Ingredients for the Tacos

8 hard corn taco shells

4 oz Haas avocado, (1 small avocado)

juice from ½ a small lime

pinch of kosher salt

freshly ground pepper to taste

½ a cup shredded cheddar cheese

1 plum tomato, diced

1 cup shredded romaine lettuce

Method

1. Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.

3. Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.

4. Cook about 3 minutes to allow flavors to meld and beans to heat through.

5. In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.

6. Place taco shells on a flat surface. Layer each shell with ⅛ of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

7. This recipe serves 4 people.