I would like to make a recommendation before embarking on my ten minute taco recipe. If you like tacos and you are around the Triangle area, you must try the Taqueria La Vaquita in Durham. Its a cute little shack with a huge plastic cow on the roof. There's very limited outside seating but the food is fresh, simple and really good! Their tacos have handmade tortillas, flavorful fillings and come topped with radishes, onions and cilantro. Very good!
Image above is from http://lavaquitanc.com
But with all the rain and cold weather we have here now, outdoor seating is a thing of the past and the Taqueria is currently out of reach. So I tried to satisfy taco cravings at home with this super fast black bean salad taco. I made the salad by combining all the taco filling ingredients together and dressing them with some lime juice and spices. I had some radishes and lettuce from our CSA this week which made a great addition to this salad. I didn't have any cilantro or jalapenos on hand but they would definitely be super in this too. For the taco shells, I used corn tortillas from Trade Joe's. Incidentally A found that microwaving these with a damp paper napkin makes them seem almost as fresh as the tacos at at La Vaquita. Almost :)
1 14oz can of black beans, rinsed well and drained
2 small radishes
1 cup, chopped lettuce
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon cumin powder
1/4 teaspoon salt
juice of 1/2 lime
8 corn tortillas
- Chop the avocado, tomato, onions and radishes and combine with the black beans.
- Add the lime juice, salt and all the spices. Mix well, adjusting spices as per preference.
- Microwave the corn tortillas, covered with a moist paper napkin.
- Spoon the black bean salad filling on the taco shells and serve!
Makes 8 tacos.