- Serves two people
- 1 large or two small Vidalia onions
- 1/2 lime
- 1 tsp. ground cumin
- 1 can black beans – drained
- 2 small tomatoes – diced
- 1 large red onion – diced
- 3 garlic cloves – minced
- 2 Tbsp. high-heat oil – I like coconut
- salt & ground pepper to taste
- 1/2 ripe avocado
- 5 medium-sized corn tortillas
Surrounded by Hispanic co-workers, I grasp a little bit of Spanglish and cultural insights here and there. Along with the different ways to say “pancakes” in Spain versus the Dominican Republic versus Puerto Rico, I learn about the integral ingredient in all savory food: limón. I have come to covet this fruta verde, incorporating it into more and more of my dishes.
With spring afoot, I have been eyeing the fresh Vidalia onions at the market with lime in hand. Onions roasted are divine, but seared with lime juice is the next step up. The blackened root imparts a tangy taste that I love, especially atop savory tacos.
To accentuate the flavor in the onions, I tried two methods of cooking: pan-searing and roasting in the oven. The latter takes a good half hour – and I couldn’t wait that long. Long before that batch was done cooking at 400°F, I was nibbling on strips from the cast-iron.
The onions were so good, I made extra to serve as a side for tomorrow’s dinner. Hopefully they last that long!
I shared this recipe with the folks at Melt In Your Mouth Monday, Natural Living Monday, Tasteful Tuesday, Waste Not Want Not Wednesday, Tasty Traditions, Thank Your Body Thursday, Gluten Free Friday, Healthy Vegan Friday, Wellness Weekend.
1. Remove the green tops from the Vidalia, and slice them into two-inch sections. Quarter the bulb and separate the pieces.
2. Gently heat up one tablespoon of oil in a medium-sized skillet over medium heat. Add the vidalia onion, and juice the lime on top. Turn up the heat to high, and sear the cuts on each side (five minutes on one side, 2-3 minutes on the other). They should smell heavenly.
3. In a large skillet, saute the red onion and garlic over medium-high heat in the remaining tablespoon of oil for five minutes. Evenly dust with cumin, and salt to taste. Add in the tomatoes, black beans, and remaining cumin. Cook for another five minutes, stirring occasionally. Remove from heat, and salt and pepper to taste. (My dad taught me to season ingredients individually, and I think this tip enhances every dish.)
4. Warm the tortillas on a hot pan, and place on the plates. Layer on the black beans, seared vidalia, then cooling slices of avocado. Serve with your favorite hot sauce and a cold drink!