| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 18g | 4.5g | 71g |
| sugars | fibre | protein | salt |
| 8g | 16g | 15g | 0.75g |
Why I Love Norwegian Vegetarian Tacos with Black Beans and Guacamole
Ever since I set myself on the culinary journey, I have been adventurous with experimenting with flavors from around the world within the comfort of my Texas kitchen. This brings me to one of my recent favorites – a delightful vegetarian twist on a traditional dish: the Norwegian Vegetarian Tacos with Black Beans and Guacamole. This recipe is a beautiful fusion of Mexican and Norwegian cuisine, and it perfectly encapsulates the diverse culinary tastes I have come to adore.
Blending Cultures and Flavors
I was first introduced to the idea of vegetarian tacos growing up in Texas, where Tex-Mex cuisine reigns supreme. However, it wasn’t until I discovered the brilliant command of flavors by Andreas Viestad, a renowned Norwegian chef, that I was inspired to introduce some Norwegian hints into this timeless dish. Andreas Viestad’s balanced approach to cooking and his emphasis on using natural and fresh ingredients line up perfectly with my food philosophy.
Vegetarian Tacos with a Difference
The Vegetarian Tacos with Black Beans and Guacamole I am sharing with you today have a unique blend, incorporating a variety of fresh ingredients. The soft-spoken sweetness of the black beans and corn are contrasted brilliantly with the sharpness of the diced onions, garlic, and jalapeno. I love how the warmth of the cumin and chili powder compliments the cool, smooth guacamole. And to top it all off, the squeeze of fresh lime juice brings a zesty, refreshingly citrus note that ties all these diverse flavors together.
The Joy of Sharing
One of the things that makes this Vegetarian Tacos recipe so special is the joy of not only eating it but sharing it. I’ve always loved playing host, and this dish has brought nothing but smiles to my dinner table. From sharing it with my grade school students to offering each guest a personalized taco experience with optional sour cream, salsa, and cheese toppings, there’s just something heart-warming about connecting with people over good food.
So whether you’re introducing this recipe into your family’s rotation of weeknight dinners, or trying it out for a special occasion, you’re sure to love these Vegetarian Tacos with Black Beans as much as I do!
What You’ll Need
- 2 cups black beans, canned
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 bell pepper, diced
- 2 tomatoes, diced
- 1 cup frozen corn
- Salt, to taste
- 1/2 cup fresh cilantro, chopped
- 12 small whole grain tortillas
- 3 ripe avocados
- 1 lime, juiced
- 2 tablespoons fresh cilantro, finely chopped
- 1 jalapeno pepper, seeds removed and finely chopped (optional)
- 1/2 red onion, finely chopped
- 1 tomato, finely diced
- Salt and pepper, to taste
- Grated cheese, lettuce, salsa, sour cream, for serving (optional)
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the diced onion to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Step Two
Add the minced garlic, ground cumin, chili powder, cayenne pepper to the skillet and sauté for an additional 2-3 minutes to release the flavors of the spices.
Step Three
Next, add in the diced bell pepper, diced tomatoes, frozen corn, and canned black beans to the skillet. Stir well to combine. Season the mixture with salt to taste and let it cook until everything is heated through, about 10 minutes.
Step Four
While the bean mixture is cooking, prepare the guacamole. Cut the avocados in half and remove the seed. Scoop the avocado flesh into a bowl, then add the lime juice, finely chopped cilantro, finely chopped jalapeno (if using), finely chopped red onion, and finely diced tomato. Season with salt and pepper, to taste. Mash everything together until well combined but still slightly chunky.
Step Five
Warm the whole grain tortillas in a dry skillet over medium heat, just until they are pliable. Alternatively, you can microwave the tortillas for 20-30 seconds between two damp paper towels to soften them.
Step Six
Once the tortillas are warm, spoon some of the bean mixture onto each tortilla, then top with a spoonful of guacamole. Add additional toppings like grated cheese, shredded lettuce, salsa, or sour cream if you’d like.
Step Seven
Sprinkle each taco with the chopped fresh cilantro just before serving. Enjoy your Vegetarian Tacos with Black Beans and Guacamole while they’re still warm!
