Pantry Tacos

My family loves tacos because everyone can make their own based on their taste. We almost always having something in the fridge and pantry to pull it together in a jiff!

Also try Vegetarian Indian Gobi Tacos

Size: 4

Ingredients:
3 Tbsp Coriander seeds
1 1/2 Tbsp Cumin Seeds
1/2 Tsp dried pepper flakes (add more if you like it spicy)
1 Onion chopped
2 cloves of garlic minced
15 oz can of black beans drained and rinsed
3/4 Cup Chicken or Veg Broth
2-3 Avocados sliced
2-3 Tsp Olive Oil
2 Limes - Juice and zest
5 Tsp Honey
8 oz Goat Cheese
Left over Roast or Baked Chicken Shredded (OPTIONAL)
Corn Tortillas
Cilantro

Directions:

Toast the coriander and cumin in a dry pan over low heat, stirring often until you can smell the spices. (2-3 minutes). Then grind these along with the pepper flakes in a spice grinder or use a pestle and mortar.
Add olive oil to pan and heat up. Add chopped onions and sauté for 2-3 minutes. Add the black beans and spices. Mix well and sauté for 2 minutes.
Add Broth and simmer for 10 minutes (until broth is gone). Taste to adjust seasoning.
OPTIONAL: add shredded chicken to mixture and heat through. Adjust seasonings.
In a small sealed container, mix the lime juice, zest and honey. Set aside.
Warm the tortillas over low heat in a dry pan and use immediately.
Add the bean (chicken) mixture down center of taco, add avocado slices and goat cheese. Drizzle lime/honey mixture. Top with cilantro to taste.
Enjoy.

Here are more taco recipes to try…

Vegetarian Indian Gobi Tacos