It's Too Darn Hot! No Cook Black Bean Tacos

Beans (and chickpeas and lentils and...) are a thrifty cook's best friend. This affordable - nay, cheap - protein keeps you running until your next paycheck rolls in. And, if it's good enough for a cowboy, it's good enough for me. Plus, like a great dress, these tacos have a lot of versatility. With black beans as the hearty foundation, you could throw just about anything else in: onion, some thawed frozen corn, or any leftover cooked veggies to your liking.

Here's what I used, but think of this more as a guideline than something to be followed to the letter:

No Cook Black Bean Tacos

2 14.5oz cans black beans
1 pint grape tomatoes, quartered
1/2 cup chopped cilantro
1 minced jalapeno, seeds removed
juice of a lime
2 ripe avocados, diced
juice of a lemon
1-1 1/2 cup sour cream
1 small can chipotle peppers in adobo
1 cup monterey jack, grated
12 small flour or corn tortillas

Convert measurements here!

1. In a large bowl, stir lime juice, tomatoes, and cilantro together with black beans. Add salt and set aside to let flavors co-habitate.
2. In a medium sized bowl, mash avocadoes with lemon juice until smooth.
3. If you have a food processor (lucky you!), put about one cup sour cream, one chipotle pepper, and a bit of the adobo, into the bowl of the processor. Blitz until smooth. You may find that the blazing heat of the sauce is too reminiscient of the outside temperature. If so, add more sour cream. Conversely, if you like it hot, add a spoonful more of the sauce and/or chipotles. If you don't have a food processor, just mince up the chipotles as finely as you can, and stir with adobo sauce into the sour cream.
4. Assemble these wonders with a dry brow, and pour yourself a margarita.

Serves 4