Chipotle Black Bean Tacos

🥘 Ingredients

• avocado
  2 unit
• black beans
  2 can
• chipotles in adobo
  2 can
• corn tortillas
  12 unit
• cumin
  2 tbsp
• feta cheese
  4 oz
• garlic
  4 clove
• lime
  2 unit
• olive oil
  2 tbsp
• pepper
• radishes
  6 unit
• red onion
  2 unit
• roma tomato
  2 unit
• salt

🍳 Cookware

• pan

1. 

   1

   Halve, peel and finely chop the red onion . Mince or grate the garlic . Zest the lime and then cut into wedges. Thinly slice the radishes . Dice the roma tomato , removing the tough core. Drain and rinse the black beans .

   red onion: 2 unit, garlic: 4 clove, lime: 2 unit, radishes: 6 unit, roma tomato: 2 unit, black beans: 2 can
2. 

   2

   Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper . Cook for about ⏱️ 5 minutes , until softened. Add the tomato, garlic, cumin , and 1 tablespoon adobo sauce from the chipotles in adobo . Cook for ⏱️ 2 minutes , until fragrant. HINT: If you like the extra heat, remove 1 chipotle pepper and roughly chop, then add to the pan to taste.

   olive oil: 2 tbsp, salt, pepper, cumin: 2 tbsp, chipotles in adobo: 2 can
3. 

   3

   Add the beans to the pan and reduce the heat to low. Cook for about ⏱️ 10 minutes , stirring occasionally.
4. 

   4

   Meanwhile, halve, pit, and scoop out the avocado with a spoon. Coarsely mash it in a bowl and mix with a squeeze of lime juice, lime zest, and 1/2 tablespoon olive oil. Season with salt and pepper. Set aside.

   avocado: 2 unit
5. 5

   Heat corn tortillas in a dry pan or oven until soft and pliable, about ⏱️ 3 minutes on each side.

   corn tortillas: 12 unit
6. 6

   Serve the black bean filling in the tortillas and top with feta cheese and radishes. Serve with avocado mash to the side. Tip: Save those extra chipotles! Transfer to an airtight container and freeze. Making guacamole? Add a chopped chipotle for some spice. You can even add it to your favorite BBQ sauce for that special smoky flavor.

   feta cheese: 4 oz