Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com


Find a Circle B Kitchen Recipe 

Some of Our Favorite Summertime Things!

         3- Berry Crumble

       Peach Caprese Salad

        Summer Tomato Tart

     Fresh Sour Cherry Cobbler

Arugula, Peach and Blue Cheese Salad

Chocolate Chip Strawberry Shortcake

         Paella on the Grill!

     Grilled Nacho Burger

Fresh Corn and Black Bean Salsa

     Fresh Peach Pudding Cake

   Summer White Bean Salad

 

 

     Swordfish Provencal

Bacon-Guacamole Salmon Burger


      Circle B BBQ'd Chicken

And just in case you were wondering...

       

 

Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .

 

 

« Fresh Fig Bread Pudding | Main | Parmesan Sesame Biscuits »
Sunday
Aug012010

Meatles Monday Black Bean, Corn and Avocado Tacos

It’s Meatless Monday, people!  And who doesn’t love Meatless Monday when you can eat like this!  Whoa, these were some good tacos!  I got the idea for these from the Beanplate blog, which I love because, well, we love beans.

And evidently, we really like bean tacos, because I think I could have eaten 20 or 30 of these.  Ok, maybe I couldn’t have actually consumed that many, but I really wanted to, if that counts.  I made my own tortillas, which, I will say again are SO easy and SO good.  But if you wanted to fry up some crispy tacos, I wouldn’t hold it against you.  I love those too.  But soft, fresh tortillas seemed the perfect delivery system for this black bean filling, which is made with fresh corn, tomatoes, cilantro and avocados.  I roasted up a poblano chile and added that to the mix, and then wished I had added another one.  This delectable mixture is then dressed with lime juice, olive oil, a little honey and some salt and pepper.  I topped my tacos with a little grated jack and cheddar cheese, but I think queso fresco cheese or even feta cheese would be good here too.

Not in the mood for tacos? (is that even possible?)  This black bean mixture makes an awesome salad on its own.  Serve it on some crispy romaine, drizzled with the lime dressing and a scattering of feta cheese, or maybe you just want to serve it as a salsa with some chips.  Or, grab a spoon and just eat it out of the bowl.  It’s that good.

Black Bean, Corn and Avocado Tacos

Printable Recipe

Adapted from a recipe by Beanplate
(serves 4)

1 T. olive oil
2 ears fresh corn, kernels removed
1 can black beans, drained and rinsed
1 avocado, diced
1 large tomato, diced
1 fresh jalapeno, diced, seeds and veins removed
    (or 2 poblano chiles, roasted, steamed, skinned and diced)
¼ cup cilantro, chopped
salt and pepper to taste
Grated jack and cheddar cheese (or crumbled queso fresco or feta cheese)
8 fresh corn tortillas (homemade or store-bought)

Dressing
3 tablespoons, fresh squeezed lime juice
½ tsp honey
2 tablespoons of olive oil
salt and pepper to taste

Heat oil in large skillet over medium-high heat. Add corn and cook for 3 to 5 minutes, stirring occasionally. Remove from heat and set aside to cool. Once cooled, combine the corn with the beans, tomatoes, chiles, and avocado in a large mixing bowl.

Mix the lime juice and honey in a measuring cup. Slowly whisk in oil. Add salt and pepper to taste.

Pour dressing over salad. Add cilantro, mix gently to combine.

Heat some fresh corn tortillas on a griddle (or pan-fry them for crispy tacos).  Spoon filling into the tortillas, top with cheese and serve.

Reader Comments (3)

I make something similar to this but never added the roasted poblano's, love that addition, thanks for the inspiration, and you're right this is great as a salad also!

August 1, 2010 | Unregistered Commentermarie

I saw your picture of these tacos on Foodgawker and just had to pop over here and tell you that's one of the BEST photos of tacos I've ever seen. Just recently tried to take pictures of some tacos myself and know what a challenge they can be.

I bet they taste wonderful because there are no raw onions. YEAH!

August 2, 2010 | Unregistered CommenterPaula

We'll be trying these soon. I must agree with Paula's comment- the photo is spectacular.

August 2, 2010 | Unregistered CommenterHunnylocs

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>