Food & Cooking Recipes Lunch Recipes Avocado and Black Bean Tacos 3.7 (27) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 1 These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to. Ingredients ½ avocado ½ minced clove garlic 1 tablespoon lime juice Dash cumin Coarse salt and freshly ground black pepper 2 corn tortillas ½ cup thinly sliced kale ¼ cup cooked black beans 2 tablespoons toasted sunflower seeds Directions 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. Bryan Gardner Rate it Print