I made this dish for dinner the other night, working with whatever I had lying around the fridge and pantry and it actually turned out really good! -- it's sort of adapted from a recipe from Naturally Ella but I took it in a completely different direction because I was missing quite a few of the ingredients. This is my take on it:
Ingredients
1 tablespoon Coriander Seeds
½ tablespoon Cumin Seeds
Pinch Dried Pepper Flakes
½ cup Black beans, with liquids
1 Avocado
Sea Salt & Fresh Ground Pepper
Steak
1 teaspoon Olive Oil
¼ cup Feta Cheese
4 Corn or Flour Tortillas
In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.
Assemble tacos; place spoonful of spiced black beans in tortilla, add a few strips of steak and avocado, sprinkle with feta.
1 teaspoon Olive Oil
¼ cup Feta Cheese
4 Corn or Flour Tortillas
Directions
Preheat GrillIn a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.
Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.
Take avocado and slice in half. Brush with the one teaspoon of olive oil, season with salt & pepper and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.
Season & grill steak to your liking. Let rest and then slice into strips. Warm tortillas on grill if desired.
Assemble tacos; place spoonful of spiced black beans in tortilla, add a few strips of steak and avocado, sprinkle with feta.
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