Dinner for 4

Baked Avocado Tacos

Name: Baked Avocado Tacos
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 large ripe avocados; 2 tbsp olive or avocado oil; 2 tbsp plain; 3/4 cup panko bread crumbs; 1/4 tsp each salt + pepper; 1/2 tsp cumin; 1/2 tsp garlic powder; 7 whole tortillas; 3/4 cup cooked pinto or black beans; 2 whole radishes; lime juice (optional); fresh cilantro (optional); hot sauce and/or salsa (optional)

Crisp baked avocado wedges fill tortillas with seasoned beans and sliced radishes for a warm, crunchy taco.

$1.47per serving $

30 minstart to table

4servings

Mexican Vegetarian Vegan Dairy-free Budget Family Appetizers Dinners Snacks Back to school

Ingredients

2 large ripe avocados
2 tbsp olive or avocado oil
2 tbsp plain
3/4 cup panko bread crumbs
1/4 tsp each salt + pepper
1/2 tsp cumin
1/2 tsp garlic powder
7 whole tortillas
3/4 cup cooked pinto or black beans
2 whole radishes
lime juice (optional)
fresh cilantro (optional)
hot sauce and/or salsa (optional)

Steps

Heat the oven to 425 F.
Cut the avocados into wedges and coat them with the oil.
Mix the panko, salt, pepper, cumin, and garlic powder in a shallow dish.
Press each avocado wedge into the panko mixture and place the wedges on an oiled baking sheet.
Bake the avocado for 12 to 15 minutes, until the coating is golden.
Warm the beans in a small saucepan over medium heat for 5 minutes.
Fill the tortillas with beans, baked avocado, and sliced radishes, then add optional lime juice, cilantro, hot sauce, or salsa.

Main ingredient on sale this week? See what to make with canned beans on sale.