Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Black bean vocado goat cheese tacos

Oh, hi! Did you miss me? Joel and I took a little vacation to the beautiful coastal New England cities of Portsmouth, New Hampshire and Portland, Maine. Even though we had to drive 9 hours to get there, both were wonderful cities to relax and enjoy some down-time in. We stayed at two pretty awesome hotels while there, and did some touristy things like taking a boat cruise and learning about the colonial history of the city. Of course, as with most vacations, we also ate some amazing food! I quickly learned that there are very few things better than enjoying a fresh lobster roll while sitting on an outdoor patio overlooking the water and drinking a great local beer! However, as delicious as all of the food and beer were, eating out three meals a day for 4 days made us feel a bit pudgy! Now that we are home, we want to make a solid effort to eat at home more often, and to eat a bit lighter. These tacos were the perfect way to transition back into home cooking. They have very few ingredients and take very little time to put together, but they have a big flavor! We paired these tacos with a fresh corn salad (recipe to come) and both found one taco to be more than enough to satisfy our hunger. 

1 tablespoon Coriander Seeds
1/2 tablespoon Cumin Seeds
Pinch Dried Pepper Flakes
1/2 cup Black Beans, with liquids
1 Avocado
1 teaspoon Olive Oil
Juice and Zest from 1/2 Lime
2 teaspoons Honey (I used agave nectar)
1/4 cup Goat Cheese
4 Corn or Flour Tortillas

In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes, until they are fragrant and beginning to brown. Remove from the heat and grind the seeds and the dried pepper flakes with a mortar and pestle or in a spice grinder. Return the spices to the skillet and add the black beans and liquids. Heat over medium-low heat and let cook until the liquids have cooked out, between 5-10 minutes. Cut the avocado in half and brush with the olive oil. Place the cut side down on a preheated grill and cook until slightly charred. Remove and carefully slice the avocado out of the skin. In a small bowl, whisk together the lime juice and zest along with the honey. To assemble the tacos, place 1/4 cup of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Drizzle the lime-honey mixture over the filling and serve.

SOURCE: Naturally Ella