Black Bean and Goat Cheese Taco

by angelika on October 19, 2011

If you are in need of a fast weeknight meal, this taco is for you. If you have beans ready, the whole taco takes 10 minutes. We cook beans in the slow cooker by the pound, and then freeze two cup portions. This way we always have fresh beans ready without using cans. The BPA content of cans scare me these days, but really cooking beans from scratch speaks to by budget most. You save like a dollar per can. For tonights tacos we had black beans with metled goat cheese, charred sweet corn, and some fixings. It was divine and such a quick and easy weeknight meal.

Black Bean and Goat Cheese Taco
serves 2-4

2 cups black beans
4 ounces goat chèvre 
1 ear sweet corn, charred over the stove flame, then removed from cob
1/3 cup black olives, sliced
2 scallions sliced
1/2 avocado diced
corn tortillas 
lime wedges for serving
salt to taste
cilantro for garnish
If you beans are frozen, warm them on the stove top or in the microwave. Even if they are canned, warm them however you choose. Add the goat cheese while the beans are warm and stir to combine. It will look like creamy beans. 
Char the corn by cooking it over a flame for a couple of minutes per side, until you get a char mark. Turn to cook all sides. Then take a knife down the sides to remove the kernels. You can also use frozen corn if you don’t have corn on the cob, you just won’t get the nice smoky flavor the char imparts. 
Dice the olives, avocado and scallions. Cut the lime into wedges. 
Serve all ingredients combined to your liking and squeeze a little lime over the top, then dust with some salt. Garnish with some chopped cilantro if you’d like. 
A votre santé!

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