This month, the recipe redux asked us for our favorite healthy recipe celebrating stone fruits! Peaches are actually my second favorite stone fruit, behind cherries, and I love them in these barbecue black bean tacos with peach salsa!
Peaches pair perfectly with other fresh salsa ingredients, like acidic tomatoes, and bright cilantro. Their sweetness really helps to balance the salsa, which is the star of this dish!
When I make black bean tacos, I usually season with cumin, oregano, and a bay leaf. I decided to do something different for this recipe and used barbecue sauce!
Have you ever tried peaches with barbecue sauce? They are a truly awesome match! Peaches are pretty sweet, and barbecue sauce can be too. Try using a sauce that itsn’t very sweet or your taco will be a sugar bomb!
Variations to the Barbecue Black Bean Tacos with Peach Salsa recipe:
- Make it spicy! Try mixing a minced chipotle pepper into the black beans, or use a chipotle barbecue sauce!
- For the tomato, I used cherry tomatoes because they are growing in my garden. A small roma tomato works very well also!
- Recipes to use up the cilantro:
- 1 medium peach, diced (about 1 cup)
- ½ cup diced tomato
- 2 garlic cloves, miced
- ¼ cup minced cilantro
- 8 corn tortillas
- 1½ cups cooked black beans (15 oz can drained and rinsed)
- ¼ cup barbecue sauce
- ¼ tsp each: garlic powder, onion powder, red pepper flake and cumin
- ⅔ cup sliced green cabbage
- 3 oz crumbled queso fresco
- Combine all ingredients for the peach salsa. Stir to combine and set aside.
- Cook tortillas according to package directions. I prefer to lightly char them on the stove top!
- In a medium bowl, combine black beans, barbecue sauce, garlic powder, onion powder, red pepper flake, and cumin. Serve black beans cold, or heat them in the microwave for about 1 minute.
- To assemble tacos, top each tortilla with a large spoonful of barbecue black beans. Top with a pinch of green cabbage, a large spoonful of peach salsa, and finally, crumble queso fresco over top!
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