Black Bean and Avocado Tacos with Cumin-Lime Dressing

A favorite local blog is Dishing Up The Dirt from Tumbleweed Farm in Hood River. Everything we've tried has been great, especially these tacos. They are a camping staple for a hot July summer dinner paired with an Oregon IPA.

4 corn tortillas

1/2 TBS olive oil

1 14.5 oz can of organic black beans, drained and rinsed

1 medium sized avocado, chopped into small cubes

1 small jalapeno pepper, seeded and diced

2 cups, shredded red cabbage

1 small red onion, diced

1/4 cup cilantro, diced

For the dressing

Juice from 1 lime

1 TBS olive oil

1 garlic clove, minced

1 tsp ground cumin

1/2 TBS pure maple syrup

pinch of crushed red pepper flakes

Whisk all ingredients together and set aside.

In a skillet over medium heat add a little olive oil. Add jalapeño pepper and saute for about 1 minute. Add black beans and cook until just heated through. (About 3 minutes) Remove from heat and place beans in a bowl.

In the same skillet add a little more oil and add the tortillas and cook for a couple of minutes on each side, (or until they turn slightly brown)

Combine the beans with the cabbage, cilantro, onion, and avocado. Drizzle with cumin-lime dressing. Top each tortilla with a healthy portion of bean mixture and enjoy!