Black Bean Tacos with Avocado Salsa
Black Bean Tacos with Avocado Salsa These satisfying vegetarian tacos are seasoned with fennel seeds, which lend the anise-like taste of the avocado leaves
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Cooking tools:
- Griddle
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Aluminum foil
Ingredients
- 1 white onion, finely chopped
- 2 large plum tomatoes, halved, seeded and finely diced
- 1 serrano chili, seeded and minced
- 1/4 cup minced fresh cilantro
- 3 Tbs. fresh lime juice, plus lime wedges for serving
- 1 avocado, pitted, peeled and finely diced
- Coarse kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 large red bell pepper, seeded and diced
- 1 ear of corn, kernels removed
- 8 to 12 corn tortillas, each 6 inches in diameter
- 1/4 tsp. fennel seeds or anise seeds  
- 2 cans (each 15 oz.) black beans, drained, liquid reserved
- Crumbled feta cheese for serving
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