Description
Simple recipe for quick and flavorful vegan black bean tacos.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 8 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.
- Add garlic, chili powder, cumin, and salt. Cook for 1 minute until fragrant.
- Add the rinsed black beans to the skillet. Mash about half of the beans with a fork or potato masher to create a thicker texture.
- Cook for 5 minutes, stirring occasionally, until heated through.
- Warm the tortillas according to package directions.
- Spoon the black bean mixture into the warm tortillas.
- Top with salsa and avocado. Serve immediately with lime wedges.
Notes
- For extra flavor, add 1/4 cup vegetable broth while mashing the beans.
- You can substitute canned pinto beans for black beans.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 12
- Protein: 14
- Cholesterol: 0
Keywords: vegan, black bean, tacos, easy, quick, vegetarian, Mexican