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Tex-Mex Black Bean Tacos

By Olive Amelia  •   2 minute read

Tex-Mex Black Bean Tacos
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 Directions
  1. 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.
  2. In a sauté pan over medium heat, warm the Cilantro & Roasted Onion Olive Oil.
  3. Add the chopped onion, red bell pepper, garlic, corn, and black beans. Sauté for about 10 minutes, or until the vegetables are tender.
  4. Stir in the Taco Tex-Mex Rub and Seasoning and cook for another 2 minutes.
  5. Warm the corn tortillas and fill each with the black bean mixture.
  6. Top with sliced avocado, halved cherry tomatoes, and crumbled feta.
  7. Garnish with a dollop of the Southwest ranch dip and finish with a light drizzle of Key Lime White Balsamic Vinegar.

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