Smashed black bean tacos
415 cals, 16p, 38c, 15f (per meal)
2 tsp (10mL)
2 tbsp, chopped (6g)
4 tsp (20mL)
4 tbsp (70g)
1 avocado(s) (201g)
4 dash, leaves (1g)
4 tbsp (60mL)
2 tsp (10mL)
1 can (439g)
6 tortilla, medium (approx 6" dia) (156g)
1
Make the crema by mixing the greek yogurt, lime juice, just half of the oil, just half of the cilantro, and some salt and pepper in a small bowl. Set aside.
2
Combine black beans, oregano, water, hot sauce, the remaining oil, and some salt in a saucepan over medium heat. Cook until beans are heated through, 3-5 minutes.
3
Turn off heat. Mash about 75% of the beans with the back of a fork.
4
Spread beans on tortillas. Top with avocado, crema, and remaining cilantro. Serve.