25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
8 small corn tortillas
1 can black beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon cumin
1 avocado, sliced
1 cup amaranth microgreens
1/4 cup red onion, diced
Lime wedges for serving
In a skillet, heat the black beans over medium heat and season with chili powder and cumin, cooking for about 5 minutes until warmed through.
Warm the corn tortillas in a separate pan or microwave until pliable.
Assemble tacos by placing a generous spoonful of the spiced beans on each tortilla.
Top with avocado slices, diced red onion, and a handful of amaranth microgreens.
Serve with lime wedges on the side for a zesty finish.
