New This Month

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


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

  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.

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