This meal was inspired by a recipe I found on one of my favorite vegetarian sources Thug Kitchen. If you haven’t experienced that website yet I suggest you take a look. It’s nothing short of amazing.
My recipe varies a little because I had some fresh zucchini from my garden that I was inspired to sauté up with some onions. I also decided to make blend my avocado into the pesto to make it creamier. Either way you choose, it’s full of nutrients and delicious. Or as Thug Kitchen would say, “refreshing as f*ck.”
If you’re like me and you have a meat-eater to accommodate, you can easily add some chicken breast or even fish to these tacos.
Black Bean & Avocado Pesto Tacos
Makes 4 tacos.
- 8 corn tortillas
- 1 zucchini, sliced thin
- 1 carrot, sliced thin
- 1 red onion, sliced
- 2 oz. shredded cheddar cheese (or your favorite vegan cheese)
- 1 cup black beans (soaked or canned)
- 1 Tbsp. olive oil
- 2 ripe avocados
- 1 bunch of fresh cilantro, chopped
- 2/3 cup raw unsalted almonds
- 2 cloves of fresh garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup vegetable broth or water
Blend all pesto in a food processor and until combined but not completely smooth. Stir into the black beans and set aside.
Sauté zucchini, onion and carrot slices in the olive oil over medium heat until caramelized with a slight brown color.
Meanwhile, heat up your corn tortillas. I prefer to use the gas stove – just turn on one burner to low heat and set a tortilla directly over the flame for about 20 seconds. Using tongs, turn the tortilla over for another 20 seconds or until it has a slight char. Place the warmed tortillas on plates, doubled up so that the tacos will not fall apart once they are loaded with goodies.
Once the veggies are done cooking, place equal amounts on each tortilla. Top with black beans and cheddar. You can add a few extra sprigs of cilantro or diced tomato for garnish. I serve these with my favorite hot sauce Chalula. Enjoy!