Vegan Black Bean Tacos with Avocado Cream
This quick and easy taco recipe is great for a lunch when you have little time or when you want something simple and delicious. Get creative with toppings to make a unique flavor profile. Loaded with protein you won’t feel deprived with this flavor packed dish.
Servings Prep Time
4 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
5 minutes
Black Bean Tacos
Vegan Black Bean Tacos with Avocado Cream
This quick and easy taco recipe is great for a lunch when you have little time or when you want something simple and delicious. Get creative with toppings to make a unique flavor profile. Loaded with protein you won’t feel deprived with this flavor packed dish.
Servings Prep Time
4 servings 15 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
5 minutes
Black Bean Tacos
Ingredients
  • 1 package corn tortillas Mi Rancho – 8 count
  • 1 15 oz. can black beans drained and rinsed (or 1 1/2 cups homemade)
  • 1 cup fire roasted tomatoes
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • sea salt and pepper to taste
  • 1/2 cup red onion diced
  • 2 cups tomatoes diced
  • 4 cups romaine lettuce diced , or cabbage
  • hot sauce
Avocado Cream
  • 1/2 medium avocado seeded and peeled
  • 1/2 cup plain non-dairy yogurt unsweetened
  • 1 cup cilantro you can include some of the stems
  • lime juice 1/2-1 medium lime
  • 1/4 tsp cumin
  • 1 clove garlic rough cut
  • 1-2 Tbl water
Instructions
  1. Heat the black beans with the cumin, chili powder, and fire-roasted tomatoes in a saucepan for several minutes until heated through. You can mash a few of them with the back of your spoon if you wish. Salt and pepper to taste.
  2. For the avocado cream, add the avocado, yogurt, cilantro, lime juice, cumin and garlic to a food processor and process until the cilantro is finely minced. To thin the sauce add 1-2 tablespoons water. This will help to spread it over the tacos. Add salt and pepper to taste.
  3. For soft tacos, wrap the corn tortillas in foil and heat in a 300° oven for a few minutes or wrap them in a damp paper towel and microwave until they are softened. If you prefer, put them into a toaster oven and toast until your desired crispness.
  4. To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream, diced tomatoes, red onion, lettuce, and hot sauce.

This recipe was printed from plantbasedcooking.com