Black Bean Tacos with Avocado Salsa

Black Bean Tacos with Avocado Salsa

This is a recipe I've made repeatedly since I first saw it in Cooking Light back in 2002. A long time ago! It's really a perfect spring/summer dish.

Black Bean Tacos

Ingredients:

2 teaspoons olive oil
3/4 cup chopped onion
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 (15-ounce) can black beans, undrained
1 (8-ounce) package seitan (wheat gluten), finely chopped
1/2 teaspoon black pepper
12 taco shells (I go with whole wheat options)
2 cups shredded romaine lettuce
Avocado Salsa

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.

Spoon about 1/3 cup bean mixture into each shell or whole wheat tortilla; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.

Avocado Salsa

Ingredients:

1 cup finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup chopped peeled avocado
2 tablespoons finely chopped red onion
3 tablespoons fresh lime juice
1/4 teaspoon sea salt
1 garlic clove, minced
1 jalapeño pepper, seeded and minced

Method:

Combine all ingredients in a bowl; lightly mash with a fork.

Disfrute!