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Avocado and Black Bean Tacos

  • servings: 1
Photography: Bryan Gardner


  • 1/2 avocado
  • 1/2 minced clove garlic
  • 1 Tbsp lime juice
  • Dash cumin
  • Coarse salt and freshly ground black pepper
  • Two corn tortillas
  • 1/2 cup thinly sliced kale
  • 1/4 cup cooked black beans
  • 2 Tbsp toasted sunflower seeds


  1. Step 1

    In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.

  2. Step 2

    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.

Whole Living, January/February January/February 2013

Reviews (6)

  • 19 Jun, 2013

    Really yummy tacos, but they are greatly enhanced by adding some orange segments . I also added some shredded purple cabbage.

  • 21 Mar, 2013

    Really good, loved the lime! Also loved the idea of putting kale on tacos - ill take that superfood anyway I can get it!

  • 22 Feb, 2013

    Tasty but needed a little boost. I put a little finely chopped jalapeno and red onion in the guac. Instead of kale, I used a little finely sliced red cabbage, added a nice crunch. Best was addition of a few blood orange segments. Home made corn tortillas are super easy.

  • 21 Feb, 2013

    Loved these tacos! Very satisfying, even without salsa and I loved the tang of the lime with the avocado. I sprinkled a little cayanne pepper into beans for some heat. This is a great new easy peasy meal for me. Thanks for this recipe!

  • 9 Feb, 2013

    These tacos were amazing. I mad a bit of Mexican style quinoa as a side and everyone wanted seconds!

  • 4 Feb, 2013

    Delicious and filling! The only change I made was to add some basic salsa on top (tomato, onion, lime juice, basil). I'm still not sure if tomatoes are "allowed", but I think they're an important part of any diet and found that it enhanced this meal a lot.