Street tacos are a central component of Mexican culture and are called antojitos, meaning “little cravings.” They’re meant to be enjoyed while walking about, as a small snack. Traditionally, they’re made using corn tortillas, meat (beef or chicken), pico de gallo, lime juice, and cilantro. In this recipe, protein-rich black bean spread replaces meat and is spread on top of organic corn tortillas with more nutritious ingredients added on top. The result is a flavorful and nutrient-rich street taco!
Yields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins
Ingredients
12organic corn tortillas (4-inch, or lettuce, see Chef’s Notes)
1batch black bean dip (link in Chef’s Notes)
1cuporganic salsa (or pico de gallo)
1batch pickled red onions (link in Chef’s Notes)
1batch chive sour cream (link in Chef’s Notes)
1large avocado (chopped into ½” pieces)
cilantro (or chives, chopped)
hot sauce (of your choice, to taste)
2tbsplime juice (freshly squeezed)
Directions
1
Heat your tortillas: Heat a stovetop griddle on medium heat. Add the corn tortillas and heat for approximately 30–60 seconds until warm. Flip and do the same to the other side. You should be able to fit 4 tortillas on the griddle at a time. Transfer to a large baking sheet, laying them out side by side (in preparation for filling them), after you heat them and continue with the remaining tortillas.
2
Once all of the tortillas have been heated, add 1–2 tablespoons of the black bean dip to each tortilla followed by a tablespoon of salsa and 1–2 forkfuls of the Pickled Red Onions.
3
Add a dollop of Chive Sour Cream on top of each tortilla followed by 2–4 pieces of avocado.
4
Sprinkle with cilantro or more chives, if desired.
5
Add a dash or two of hot sauce, of your choice, if desired, and a squeeze of lime juice.
6
Divide between four plates.
Chef's Notes
Substitutions Instead of organic corn tortillas, use Romaine, butter, or kale leaves for the “tortilla.”
Instead of Pickled Red Onions, use chopped raw red, white, yellow, or green onions.
Substitute your favorite plant-based cheese sauce for the Chive Sour Cream.
Prep Ahead Prepare the 5-Minute Smoky Black Bean Dip and store in an airtight container for up to 5 days before making this recipe.
Prepare the Pickled Red Onions ahead of time and store in an airtight container for up to two weeks before making this recipe.
Prepare the Chive Sour Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
12organic corn tortillas (4-inch, or lettuce, see Chef’s Notes)
1batch black bean dip (link in Chef’s Notes)
1cuporganic salsa (or pico de gallo)
1batch pickled red onions (link in Chef’s Notes)
1batch chive sour cream (link in Chef’s Notes)
1large avocado (chopped into ½” pieces)
cilantro (or chives, chopped)
hot sauce (of your choice, to taste)
2tbsplime juice (freshly squeezed)
Directions
1
Heat your tortillas: Heat a stovetop griddle on medium heat. Add the corn tortillas and heat for approximately 30–60 seconds until warm. Flip and do the same to the other side. You should be able to fit 4 tortillas on the griddle at a time. Transfer to a large baking sheet, laying them out side by side (in preparation for filling them), after you heat them and continue with the remaining tortillas.
2
Once all of the tortillas have been heated, add 1–2 tablespoons of the black bean dip to each tortilla followed by a tablespoon of salsa and 1–2 forkfuls of the Pickled Red Onions.
3
Add a dollop of Chive Sour Cream on top of each tortilla followed by 2–4 pieces of avocado.
4
Sprinkle with cilantro or more chives, if desired.
5
Add a dash or two of hot sauce, of your choice, if desired, and a squeeze of lime juice.
