Description
Simple recipe for quick and flavorful vegan black bean tacos.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 12 small corn or flour tortillas
- Toppings: salsa, avocado, lime wedges
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add black beans, chili powder, cumin, and salt to the skillet.
- Cook, stirring occasionally, until the beans are heated through, about 5 minutes. You can lightly mash some beans with a fork for a creamier texture.
- Warm the tortillas according to package directions.
- Spoon the black bean mixture into the warm tortillas.
- Top with salsa, avocado, and a squeeze of lime juice.
Notes
- For extra flavor, add a dash of smoked paprika to the bean mixture.
- You can substitute canned pinto beans for black beans.
- Serve with shredded lettuce or vegan sour cream if desired.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: vegan, black bean, tacos, easy, quick, vegetarian, Mexican