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    You are at:Home»Dairy-Free Recipes»Black Bean and Corn Tacos with Avocado Cream

    Black Bean and Corn Tacos with Avocado Cream

    0
    By Alisa Fleming on April 1, 2014 Dairy-Free Recipes, Entrees

    This recipe for black bean and corn tacos is a “savory” entry in our March Recipe Madness Contest, created and submitted by Tina Coopman. To qualify, the recipe contains 8 ingredients or less, but includes Cultured Coconut Milk (Yogurt) by So Delicious Dairy Free.

    Black Bean and Corn Tacos with Avocado Cream
    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingTina says these black bean and corn tacos “taste great with your favorite hot sauce!”

    For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

    Special Diet Notes & Options: Black Bean and Corn Tacos

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. In fact, they are generally all-around allergy-friendly!

    Black Bean and Corn Tacos with Avocado Cream
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Author: Tina Coopman
    Serves: 8 tacos
    Ingredients
    Taco Filling:
    • 1 tablespoon olive oil
    • ½ large onion, chopped (roughly 1 cup)
    • 1 can (2 cups) black beans, rinsed
    • 1½ cups frozen or fresh corn
    • Salt and pepper, to taste
    Avocado Cream:
    • 1 large avocado, cubed (roughly 1¼ cups)
    • ⅓ cup So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
    • 2 tablespoons fresh lime juice
    • Large pinch salt
    To Serve:
    • 8 flour or corn tortillas
    • ⅓ cup chopped fresh cilantro
    Instructions
    1. In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes.
    2. Add beans, corn, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring.
    3. In a food processor puree together all of the ingredients for the avocado cream. Heat tortillas in microwave or in a pan over the element.
    4. Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.
    3.2.2310
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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