Vegetarian Black Bean Tacos
User Reviews
5
2 reviews
Excellent
Vegetarian Black Bean Tacos
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Quick and easy vegetarian black bean tacos that only take 15-minutes to prep. Perfect for a busy taco night!
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Ingredients
For the Beans:
- 1 tbsp. olive oil
- 1 400 ml black beans with their juices, canned
- 3 tbsp. sofrito authentic Mexican tomato cooking base or 2 tbsp. tomato paste
- 2 tbsp. green salsa optional
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. cumin
- 1 tsp chili powder
- salt dash
- black pepper dash
For the Toppings/Taco:
- 7-8 corn flour tortilla authentic, 14-16, cooked over fire grill till hot and crispy
- 1 cup Queso
- 1/2 cup crema
- 1/2 cup onion finely chopped; white onion
- 1/4 green salsa
- 1/4 cup cilantro finely chopped, fresh
- lime fresh, wedges
For the Guacamole:
- 2 avocado large
- 1 guacamole mix Simply Organic, packet
- 1/4 cup onion finely chopped; white onion
- cilantro fresh, for garnish and mixing
Instructions
- Prepare all your taco fillings and set them aside.
- Into a medium-sized pot heat, the olive oil on medium heat then adds the bean with their juices to the pot. Warm throughout before adding the rest of the ingredients. You want to stir to fully coat each bean and reduce heat to low and cook for 15 minutes or until soft. You can use a masher to soften the beans.
- Prepare the guacamole by adding the avocados, mix, onion, and cilantro into a mixing bowl, and mash the avocado until you've reached your desired consistency.
- Char/cook tortillas over open file. Do this carefully using metal tongs and keep your eye on them. They will likely need 15-20 seconds on each side depending on the power of your stovetop.
- Begin assembling your tacos by adding all the toppings to the taco. I did around 2 tbsp. of bean mix per taco and then adding a generous amount of everything else... Yes, I am extra like that. Enjoy!
Notes
- Oil: If you are oil-free, just use 1 tbsp. water or vegetable stock in place on the olive oil
- Gluten-Free: This recipe is inherently gluten-free because of the cornflour tortillas.
- Spices: I highly suggest this spice mix! It's the best-tasting combo for these tacos, by far! So try your best to stay on the path with this. If you don't have garlic powder, use 3 cloves of garlic.
- Sofrito: If you don't have sofrito use tomato paste.
- Spice Level: If you are not good with spice, omit the chili powder entirely and use a small amount of smoked paprika instead. 1/2 tsp will do!
- Gas Stove: If you don't have a gas stove heat the tortillas in a cast-iron skillet till toasty, mouldable, and hot.
Nutrition Information
Show Details
Serving
8
Calories
222kcal
(11%)
Carbohydrates
27.3g
(9%)
Protein
9g
(18%)
Fat
9.4g
(14%)
Saturated Fat
4.2g
(21%)
Polyunsaturated Fat
1g
(6%)
Trans Fat
0.2g
(10%)
Cholesterol
19mg
(6%)
Sodium
695.2mg
(29%)
Fiber
6.8g
(27%)
Sugar
2.2g
(4%)
Nutrition Facts
Serving: 7-8
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 222kcal | 11% |
| Carbohydrates | 27.3g | 9% |
| Protein | 9g | 18% |
| Fat | 9.4g | 14% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 695.2mg | 29% |
| Fiber | 6.8g | 27% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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