Instructions
🎙️ Cook with voice coach- Heat olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper, and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the rinsed and drained black beans, cumin powder, and chili powder. Cook for 2 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, allowing the liquid to reduce slightly and the flavors to meld.
- Remove from heat and stir in the lime juice, salt, and black pepper. Lightly mash about half of the beans with the back of a spoon for a creamier texture, leaving some whole for texture.
- Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
- Assemble the tacos: Spoon the black bean filling into the warm tortillas. Top with store-bought salsa, sliced avocado, and chopped fresh cilantro.
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Nutrition per serving
Calories
380
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