dinner · lunch · Caribbean-inspired
Jerk-Spiced Lime Black Bean & Asparagus Tacos
Spicy tacos with black bean, asparagus, and a jerk-spiced lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 2 bunches asparagus, cut into 2-inch pieces
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp thyme
- ½ tsp allspice
- 8 corn tortilla, warmed
- 2 cups cabbage
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; cook the black bean with the asparagus, salt, and lime juice, thyme, allspice. Cook until the black bean is hot and the vegetables are tender.
- 2
Warm the corn tortillas and divide them among plates.
- 3
Fill each corn tortilla with the black bean and asparagus mixture, then finish with cabbage.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.