Vegan Crispy Black Bean Tacos

The Vegan Crispy Black Bean Tacos are a filling and flavorful meal. This dish has ten grams of fiber and 330 calories per serving. Takes half an hour to prepare these tacos. We made this meal with black beans, olive oil, onion, garlic, seasoning, vegetable broth, lime juice, corn tortillas, shredded lettuce, tomato, avocado, cilantro, jalapeño, and lime. Pair the tacos with cilantro lime juice, mango salsa, roasted bell peppers, lemon water, grilled zucchini, or Mexican brown rice. Store these Vegan Crispy Black Bean Tacos in the container for 4 days.

STATS:

• Total time: 30 minutes
• Serving size: 2 tacos
• Cook time: 15 minutes
• Diet: Vegan
• Cuisine: Mexican
• Serving: 4
• Prep time: 15 minutes
• Course: Main
• Calories: 330 kcal

EQUIPMENT:

• Large skillet
• Mixing bowl
• Wooden spoon
• Knife
• Cutting board
• Can opener
• Measuring spoons
• Citrus juicer
• Small skillet

INGREDIENTS:

BLACK BEAN FILLING:

• 2 cans drained black beans
• 1 tbsp olive oil
• Quarter tsp black pepper
• 1 small diced yellow onion
• 2 minced garlic cloves
• Quarter cup vegetable broth
• 1 tsp chili powder
• Half tsp salt
• 1 tsp ground cumin
• Half tsp smoked paprika
• 1 tbsp lime juice

TACOS:

• 8 small corn tortillas
• One tsp olive oil

TOPPINGS:

• 1 cup shredded lettuce
• Half a medium avocado, diced
• 1 medium diced tomato
• Quarter cup chopped cilantro
• 1 small sliced jalapeño
• One lime

INGREDIENT NOTES:

BLACK BEANS:

• We use them to make the main protein-rich filling for the tacos. They give a creamy texture and a mild taste that absorbs the spices well. You may use cooked pinto beans as per your preference.

OLIVE OIL:

• It helps to cook the onion and garlic evenly. Olive oil provides a smooth texture in the filling as well. Avocado oil is good to use as an alternative.

VEGETABLE BROTH:

• It adds moisture to the recipe when we cook the beans. It helps the spices coat the beans well. You may use water as another option.

YELLOW ONION:

• This ingredient adds a natural sweet and savory taste to the filling. It makes a better base for the spices. Use shallots as another choice.

CORN TORTILLAS:

• They become crispy and golden when we cook them. Corn tortillas make the tacos naturally gluten-free as well. You may use small flour tortillas as a replacement.

INSTRUCTIONS:

1. First, rinse the drained black beans well, then place them aside.
2. Heat one tbsp olive oil in the skillet on moderate flame and cook the onion for 4 minutes, then cook the garlic for 30 seconds.
3. Add the black beans, chili powder, smoked paprika, salt, cumin, black pepper, and vegetable broth and cook for 7 minutes.
4. Mash some the beans using back of the spoon and leave some whole for texture.
5. Stir in fresh lime juice and take the skillet from the flame.
6. Warm a second skillet on the medium flame and brush the tortillas with remaining olive oil.
7. Cook the tortillas in the skillet for two minutes per side, then fold gently when it is warm.
8. Fill the tortilla with the warm black bean mixture, then add shredded lettuce, tomato, avocado, cilantro, and jalapeño.
9. Lastly, serve the wraps with fresh lime wedges.

SERVING SUGGESTIONS:

SALADS:

• Mexican Corn Salad
• Avocado Tomato Salad
• Cucumber Lime Salad
• Mango Black Bean Salad

RICE DISHES:

• Cilantro Lime Rice
• Mexican Brown Rice
• Tomato Rice
• Cauliflower Rice

VEGETABLE SIDES:

• Roasted Corn
• Grilled Zucchini
• Fajita Vegetables
• Roasted Bell Peppers

DIPS AND SALSAS:

• Fresh Pico de Gallo
• Guacamole
• Mango Salsa
• Vegan Salsa Verde

DRINKS:

• Fresh Lime Agua Fresca
• Sparkling Lime Water
• Hibiscus Agua Fresca
• Fresh Lemon Water

TIPS:

• Rinse the beans properly and remove extra liquid so the seasoning stays fresh.
• Avoid filling the tacos too much so they do not become soft and difficult to eat.
• Include lime juice at last to keep the black bean filling bright.

STORAGE INFORMATION:

FRIDGE:

• Keep the black bean filling for four days in the container.

FREEZER:

• Freeze the black bean filling in the box for two months.

FAQs:

How to reduce spice from the tacos?

• You may reduce the amount of chili powder and skip jalapeño for less spice in the recipe.

Can I add flour tortillas in these tacos?

• Yes, you may add small flour tortillas for better results, but they will not be gluten-free.

Is the filling good to prepare earlier?

• Yes, you may prepare the filling four days in advance and refrigerate it for later use.

How to keep the tacos crispy?

• You may crisp the tacos before serving and do not add wet toppings earlier.

Is vegan cheese a good choice for this recipe?

• Yes, you may add a small amount of shredded vegan cheddar as per your choice.

NUTRITIONAL INFORMATION:

Vitamin A: 2,850 IU

Fiber: 10 g

Net carbs: 39 g

Iron: 4.2 mg

Calories: 330 kcal

Protein: 12 g

Total carbs: 49 g

Calcium: 105 mg

Sodium: 610 mg

Potassium: 650 mg