Avocado and Black Bean Tacos


These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.


  • 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


  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.

    Bryan Gardner
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