Avocado and Black Bean Soft Tacos

When there's so many fresh fruits and vegetables coming out of the farmers' market and backyard gardens, it's not hard to come up with healthy quick recipes.  Half of the ingredients were sitting in my kitchen window screaming, "Eat me!"  I felt like Alice with a craving for Mexican food.

HERE'S ALL I DID

to make 2 soft tacos

  • 2 white corn tortillas
  • 1 small avocado
  • 1 small ripe tomato
  • 1 green onion
  • 1 small jalapeno pepper
  • juice of 1/2 lime
  • 1/2 cup black beans, drained
  • salt and fresh ground pepper
  • a few sprigs of fresh cilantro

Prep the vegetables first.

Remove the seed from the avocado, make long 1/4-inch slices, and scoop out flesh and set inside small bowl.  Roughly chop the tomato, green onion and jalapeno pepper; toss into bowl with avocado.  Add lime juice.  Season with salt and pepper to taste.  Gently toss them all together.  Set aside.

If you have one, heat a small cast iron skillet over medium high heat.  Drop both corn tortillas into the pan.  Allow them to heat through for 30-to 40-seconds, then flip with a spatula.  Heat for another 30- to 40seconds. You just need to crisp  up one side each of the tortillas.  Turn off heat and carefully remove from pan to plate.

Each tortilla should have a dry crisp side and a soft side.  With the soft side up, fill the tortillas with black beans and vegetable mixture.  Top with cilantro springs.  You're ready to eat.