Black Bean Street Tacos with Adobo Salsa and Citriburst Finger Limes

Serves 4

Adobo Salsa

  • 2 cups chopped, peeled, and seeded tomatoes
  • 1/3 cup chopped white onions
  • 2 chipotle chiles in adobo, with 1 teaspoon adobo sauce
  • 1/3 cup chopped fresh cilantro
  • 4 teaspoons Citriburst pearls (4 finger limes)
  • Salt

Pickled Radish and Onions

  • 5 radishes, sliced
  • 1/3 cup thinly sliced red onion
  • 2 teaspoon Citriburst pearls (2 finger limes)

Black Beans

  • 1 can (15 oz) black beans, drained
  • 1 teaspoon ground cumin
  • Salt to taste

Taco Toppings

  • 1/3 cup cotija cheese
  • 1 avocado, sliced
  • 8 corn tortillas


For adobo salsa: Combine tomatoes, onions, chipotle chilies in adobo and sauce, cilantro and lime juice in a bowl of food processor and pulse until smooth but still slightly chunky. Spoon into a bowl, season with salt to taste and set aside.

Meanwhile to assemble topping, combine the sliced radishes, onion, cilantro, and remaining 2 tsp. Citriburst pearls (2 finger limes) in a small bowl. Season with salt to taste.

In small dish mash beans, stir in cumin and season with salt. Heat bean mixture in the microwave or in a small saucepan until hot.

Heat a large non-stick or cast iron skillet over medium heat and warm tortillas one at a time, turning once and remove to four plates. Spoon on some black bean mixture and top tacos with pickled radish/onion mixture, cotija cheese, and avocado. Serve with plenty of adobo chili salsa to take Taco Tuesday to the next level!

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