These flavorful tacos are packed with a hearty black bean and veggie filling, topped with creamy avocado, tangy feta, and a zesty homemade Southwest ranch. A finishing drizzle of Key Lime White Balsamic Vinegar takes them to the next level—perfect for Taco Tuesday or any day of the week.
Ingredients
- 2 Tbsp Olive Amelia's Cilantro & Roasted Onion Olive Oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- ¼ c. corn kernels
- 1 can black beans, drained and rinsed
- 2 Tbsp Salt Sisters Taco Tex-Mex Rub and Seasoning
- 10–12 corn tortillas, warmed
- 1 avocado, sliced
- ½ c. feta cheese
- Cherry tomatoes, halved
- 1 package Salt Sisters Southwest Ranch Dip
- Olive Amelia's Key Lime White Balsamic Vinegar, for finishing
- Prepare the Southwest ranch dip by mixing the full packet with 1¼ cups sour cream and ¾ cup mayonnaise. Add a splash of Key Lime White Balsamic Vinegar for extra zing. Refrigerate until ready to serve.
- In a sauté pan over medium heat, warm the Cilantro & Roasted Onion Olive Oil.
- Add the chopped onion, red bell pepper, garlic, corn, and black beans. Sauté for about 10 minutes, or until the vegetables are tender.
- Stir in the Taco Tex-Mex Rub and Seasoning and cook for another 2 minutes.
- Warm the corn tortillas and fill each with the black bean mixture.
- Top with sliced avocado, halved cherry tomatoes, and crumbled feta.
- Garnish with a dollop of the Southwest ranch dip and finish with a light drizzle of Key Lime White Balsamic Vinegar.