Achiote Black Bean Tacos with Grilled Avocado and Goat Cheese
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
30 oz. black beans
1 onion, chopped
2 tbsp olive oil
1 jalapeno, minced
1 1/2 tsp. achiote seed, ground
1 tsp cumin
1 tsp coriander
1 1/2 tsp smoked paprika
1/4 cup water
1/2 lime, zest
salt and pepper to taste
3 small avocados, grilled and sliced
2 oz. goat cheese, crumbled
1 lime, juice
2 tsp honey
3 cups jasmine rice, cooked
6 corn tortillas, warmed
Instructions:
(makes 6 tacos)
In a saute pan, heat the olive oil and onions for about 5 minutes.
Add the jalapeno and cook for a few more minutes. Add the black beans, achiote, paprika, cumin, coriander, lime zest, water, and stir to combine. Cook on low for about 10 minutes until the liquid has cooked off.
Meanwhile, halve the avocados, remove the pits, and place face down on a grill for about 5 minutes. Cook the jasmine rice as directed on the package. Whisk the honey and lime juice together in a bowl. Add a few tablespoons of the rice and beans to the taco shells. Add the avocado slices, goat cheese and drizzle the lime dressing over the toppings.
From partial-ingredients.com