Grilled Asparagus and Crispy Black Bean Tacos
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 2-3 (6 small tacos)
Ingredients
  • 1 lb asparagus, rinsed
  • 1 14-oz can black beans, drained and rinsed
  • 1 tsp olive oil, divided
  • kosher salt
  • black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 avocado
  • juice of 1 lime
  • 1/4 cup Greek yogurt (I use Fage 0%)
  • small corn tortillas
  • cilantro, chopped
Instructions
  1. Preheat oven to 425. Trim asparagus by snapping off the tough ends. Chop trimmed asparagus into about 1 1/2 inch pieces. Toss with 1/2 tsp olive oil and a sprinkle of salt and pepper and spread on half of a baking sheet.
  2. Toss black beans with remaining 1/2 tsp olive oil, cumin, paprika, and another sprinkle of salt and spread on the other half of the baking sheet.
  3. Roast until asparagus are tender and beans are crispy, about 20 minutes, stirring once halfway through.
  4. While the asparagus and beans roast, prepare the avocado crema. In a food processor or blender or with a fork, whip together the avocado, lime juice, and Greek yogurt until well combined and creamy.
  5. To serve, heat corn tortillas and fill with beans and asparagus. Top with avocado crema and chopped cilantro.
  6. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/grilled-asparagus-and-crispy-black-bean-tacos/