Name: Vegan Black Bean Tacos (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp Olive oil; 1/2 Yellow onion-diced; 2 cloves Garlic-minced; 1/2 cup Red bell pepper-diced; 1 can (15 ounce) Black beans-rinsed and drained; 1/2 tsp Cumin powder; 1/2 tsp Chili powder; 1/4 cup Vegetable broth; 1 tbsp Lime juice; 1/4 tsp Salt; 1/8 tsp Black pepper; 8 Corn tortillas; 1/2 cup Salsa-store-bought; 1 Avocado-sliced; 1/4 cup Fresh cilantro-chopped

Recipe tier

1 tbsp 15 mL Olive oil
1/2 60 g Yellow onion-diced
2 cloves 10 g Garlic-minced
1/2 cup 75 g Red bell pepper-diced
1 can (15 ounce) 425 g Black beans-rinsed and drained
1/2 tsp 2.5 g Cumin powder
1/2 tsp 2.5 g Chili powder
1/4 cup 60 mL Vegetable broth
1 tbsp 15 mL Lime juice
1/4 tsp 1.25 g Salt
1/8 tsp 0.6 g Black pepper
8 8 Corn tortillas
1/2 cup 120 g Salsa-store-bought
1 1 Avocado-sliced
1/4 cup 10 g Fresh cilantro-chopped

Equipment

Large skillet
Cutting board
Knife
Spatula

Instructions

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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.

Nutrition per serving

Calories 380