Chipotle Black Bean Tacos

🥘 Ingredients

• avocado
  1 unit
• black beans
  2 cans
• chipotles in adobo
  1 can
• corn tortillas
  8 units
• cumin
  1 tsp
• feta cheese
  ½ cup
• garlic
  2 cloves
• lime
  1 unit
• olive oil
  1 tbsp
• pepper
  ¼ tsp
• radishes
  4 units
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  ½ tsp

🍳 Cookware

• pan
• bowl
• pan

1. 

   1

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

   red onion: 1 unit, garlic: 2 cloves, lime: 1 unit, radishes: 4 units, roma tomato: 1 unit, black beans: 2 cans
2. 

   2

   Heat ½ olive oil in a pan over medium heat. Add the red onion and season with salt and pepper . Cook for about ⏱️ 5 minutes , until softened. Add the roma tomato, garlic, cumin , and 1 tbsp adobo sauce from the chipotles in adobo jar. Cook for ⏱️ 2 minutes , until fragrant.

   olive oil: 1 tbsp, salt: ½ tsp, pepper: ¼ tsp, cumin: 1 tsp, chipotles in adobo: 1 can
3. 

   3

   Add the black 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 avocado with a spoon. Coarsely mash it in a bowl and mix with a squeeze of lime juice, lime zest, and remaining olive oil. Season with salt and pepper. Set aside.

   avocado: 1 unit
5. 5

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

   corn tortillas: 8 units
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 extra chipotles by transferring them to an airtight container and freezing.

   feta cheese: ½ cup