Avocado and Black Bean Tacos
These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.
- Servings: 1
Photography: Bryan Gardner
- 1/2 avocado
- 1/2 minced clove garlic
- 1 tablespoon lime juice
- Dash cumin
- Coarse salt and freshly ground black pepper
- 2 corn tortillas
- 1/2 cup thinly sliced kale
- 1/4 cup cooked black beans
- 2 tablespoons toasted sunflower seeds
In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.