Crispy Bean Tacos with Avocado Sauce

Sometimes……a lot of times…. I feel like this blog should have been named Wine, Whisk, Bliss, and Tacos. Tacos got kicked out though simply for the rhyming issue.

Our house eats tacos at least once a week. Yes. No shame in our game. Kyle and I have been eating less meat the last few months, well, mainly I just haven’t been cooking a lot of meat products and Kyle is forced to go along with it because he can’t cook. An easy dinner for when you just don’t feel like cooking but don’t want to eat out is always bean burritos. Open some beans, saute some veggies, add a little cheese (or a lot if you’re me) and throw in the oven for 20 minutes or so. Done. Dammit I just gave away a recipe!

We did not have flour tortillas the other night so burritos were out of the question. We did have leftover corn tortillas.

I like crispy tacos. I don’t like mushy tacos. I also do not like mushy avocado. Overly ripe avocado is what you want for this sauce.

Avocado Cream Sauce

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Ingredients 

2 slightly over ripe avocados
Lime juice
1/2 cup sour cream
1 Clove Garlic
S&P

Put all these ingredients into a blender and blend away! I have made this before by substituting the sour cream with salsa verde and it is equally delicious and vegan.

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Crispy Bean Tacos

Ingredients


Refried Beans
Shredded Cheese (we are a Tilamook house)
Red Bell Pepper (sliced)
Red Onion (sliced)
Corn Tortillas
Avocado Oil

Slightly coat your pan with avocado oil you don’t want to deep fry these. Put beans, cheese, bell pepper, and red onion on one half of the tortilla, fold over, and then place in pan. Cook on each side until crispyness has been achieved.

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Serve with some salsa, hot sauce, and of course your avocado sauce.

This is a healthy poor girls meal. Tacos can use up leftover veggies very easily and they are tacos so everyone HAS to love them!

 

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