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Table Charlotte- Recipes for the Week

Today’s the day for black bean tacos
Recipe with a symphony of flavors
Published Wednesday, March 13, 2019 6:07 pm
by Ashley Mahoney | The Charlotte Post

Black bean taco with avocado and pineapple salsa.

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Sometimes you just need a taco.

It does not have to be taco Tuesday. Make it taco Thursday. Taco Saturday. Just eat the darn taco. Get messy. Embrace the symphony of flavors. From fish tacos to beef to bean to chicken, the possibilities are endless. Here is our twist on a black bean taco, packed with nutrients and sinfully satisfying. Cheers to a messy meal.

*Serves two


1 cup black beans

1 1/4 cup pineapple salsa

1 avocado

1 cup Mexican style cheese

2 cups romaine lettuce

3/4 cup tomatoes (grape tomatoes featured here)

1/2 cup yellow onion

1 tablespoon fresh cilantro

1/2 cup alfalfa sprouts

4 whole wheat tortillas



Heat black beans and 1/4 cup salsa on medium in a small pot for 5-6 minutes

Stir occasionally

Place in desired serving bowl

Chop lettuce, and place in a bowl

Slice tomatoes, placing them in a bowl

Mince onion, also placing in desired bowl

Pit, peel and slice avocado, again placing in a separate bowl

Place sprouts, cheese, cilantro and salsa in separate serving bowls

How you build the taco is up to you, nevertheless, here is an example:

Place a tortilla on a large plate

Add 1 tablespoon black beans, lettuce, tomatoes, salsa, a pinch of onion, cilantro, sprouts and avocado

Top with 1 tablespoon cheese

Roll up and enjoy!

Option to add a splash of lime juice for an extra kick


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