Vegetarian Black Bean Tacos

Quick and easy vegetarian black bean tacos that only take 15-minutes to prep. Perfect for a busy taco night!

Course Vegan Meals

Cuisine Mexican-Inspired

Keyword vegetarian, black beans, tortillas, traditional

Prep Time 15

Cook Time 20

Total Time 35

Servings -8

Calories 222kcal

Author Maria Koutsogiannis

Ingredients

For the Beans:

1 tbsp. olive oil
1 400 ml can of black beans with their juices
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 spice
1 tsp chili powder
dash of salt and pepper

For the Toppings/Taco:

7-8 14-16 if you choose to double up your tortillas authentic corn flour tortillas, cooked over the fire grill till hot and crispy sides
1 cup queso
1/2 cup crema
1/2 cup finely chopped white onion
1/4 green salsa
1/4 cup fresh cilantro finely chopped
fresh lime wedges

For the Guacamole:

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!

Video

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