I love eating outside on my patio when the weather gets nice, and this is one of my absolute favorite meals to eat out there! The mini shells are so fun, and everyone in our (picky) family gets excited about them.
Black Bean Mini Tacos
Serves 4
INGREDIENTS
2 14 oz. cans black beans, drained and rinsed
1 medium avocado
2 cups cherry tomatoes
Handful of romaine lettuce
1 cup shredded cheese
1/2 lime
1-1/2 teaspoons chili powder
1 teaspoon cumin
Salt to taste
12 mini crunchy taco shells
12 mini crunchy taco shells
In a medium saucepan, heat black beans with spices. Slice avocado and cherry tomatoes. Chop lettuce. In each shell, add a layer of black beans, shredded cheese, avocado, and tomatoes. I like to top with a splash or hot sauce.
Happy outdoor dining season!
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