Black Bean Tacos

Name: Black Bean Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 200 g black beans (canned, rinsed and drained); 8 pcs corn tortillas (small, 4-inch); 1 pcs tomato (medium, finely diced); 0.25 pcs red onion (medium, finely diced); 0.25 pcs avocado (small, thinly sliced); 1 pcs lime (juiced); 2 tbsp cilantro (fresh, chopped); 1 pcs garlic (clove, minced); 1 tsp vegetable oil; 0.5 tsp chili powder; 0.5 tsp cumin powder; 1 pinch salt; 1 pinch black pepper

RATING

4.4/5(87)

TASTE SCORE

8/10

Quick and flavorful vegan tacos featuring seasoned black beans, fresh pico de gallo, and a slice of creamy avocado. A light yet satisfying meal ready in under 30 minutes.

PREP

15m

COOK

10m

SERVES

2 PIECES

224 cal

SERVINGS

METHOD · 4 STEPS

1.Heat the vegetable oil in a small pan or skillet over medium heat.
2.Add the minced garlic and cook until fragrant, about 30 seconds.
3.Stir in the chili powder and cumin powder, and cook for another 30 seconds.
4.Add the rinsed and drained black beans to the pan. Cook for 3-4 minutes, stirring occasionally.
5.Lightly mash about half of the beans with the back of a spoon to create a creamier texture.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For a smokier flavor, add a pinch of smoked paprika to the bean seasoning.
2
Don't overcrowd the pan when warming tortillas; do them in batches for the best result.
3
If you prefer a smoother filling, you can mash all of the beans.
4
Store leftover bean filling and salsa separately in airtight containers in the refrigerator for up to 3 days.

QUESTIONS?

Frequently asked questions

Yes, black bean tacos are a healthy choice. They are packed with plant-based protein, fiber from the beans, and fresh vegetables from the salsa. Using corn tortillas and minimal oil keeps them low in fat and calories.

PAIRS WELL WITH