Black Bean Tacos with Avocado Cilantro Sauce

I've been wanting to make this recipe for some time after seeing the pin on Pinterest for it. The pin led to The Garden Grazer which featured this vegan, gluten-free recipe back in May.

Although the recipe says that it makes enough for about 8 tacos, we found that we were able to make many more than 8 tacos and/or nachos from the filling and sauce. This was an easy recipe to make and very tasty! It is one that we will definitely be enjoying again.

To make Black Bean Tacos with Avocado Cilantro Sauce, you'll need:

2 (15 oz.) cans black beans
1 c. salsa (purchased or homemade)
1 tsp. cumin
Corn tortillas
Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

For the sauce, you'll need:

1/2 ripe avocado
3/4 cup cilantro, stems removed
Juice from 1 lime
1 clove garlic
1 tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. salt

To make the tacos, start with the avocado sauce: In a food processor or blender, add all sauce ingredients and blend. Add some water to thin (if necessary) and modify seasonings to taste. Set the sauce aside, or refrigerate if making ahead of time.

Now for the filling: In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling. I didn't do this.)

While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

To assemble the tacos: Spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add the toppings.