These hearty tacos get a burst of sassy sweetness with an easy homemade raspberry salsa.
Kids: Add the shallot, lime zest and juice, sea salt and jalapeno to a small bowl. Stir and let the mixture sit for at least 10 minutes to give the shallot time to mellow and lose its bite.
Kids: Stir in the cilantro, cumin and coriander. Add the raspberries and toss gently, trying not to break them up too much.
Together: Taste and add a little honey if the salsa is too tart. The salsa will get better the longer it sits.
Adults: To complete the Black Bean Tacos:
Heat a large skillet over medium heat.
Together: Add the olive oil, onion, poblano pepper, sea salt, cumin, coriander and red pepper flakes. Cook until onion is translucent, stirring occasionally. It should take about 8 – 10 minutes.
Together: Stir in the black beans and the tomato juice. Let the black bean mixture simmer for a few minutes until it thickens. Taste and adjust any seasonings as necessary.
Adults: Remove from heat and stir in the cilantro.
Together: Divide the black bean mixture evenly among the corn tortillas.
Kids: Top with shredded cheese, slices of avocado and the Sassy Raspberry Salsa.
We love these tacos serve with a side of colorful red cabbage and carrot slaw.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign