60min 4 ppl
Black Bean Tacos
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 16g
Carbs 56g
Fats 10g
About this dish
Black beans are simmered with a smoky chilli spice blend and piled into warmed corn tortillas with crisp lettuce, tomato and vegan cheese for a quick plant-based taco night.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovesminced2
- Lettuceshredded0.25
- Cherry tomatoesdiced150 g
- Limescut into wedges1
Dairy & Eggs
- Vegan cheddar-style cheesegrated100 g
Tins & Jars
- Black Beanstwo 400 g tins, drained and rinsed800 g
Dried Goods
- Corn tortillassmall8
Spices & Seasonings
- Chilli powder2 tsp
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
2
Add the garlic, chilli powder, ground cumin and smoked paprika and cook for 1 minute until fragrant.
Approx. 3 minutes
3
Add the black beans and cook for 6 minutes, lightly mashing some with the back of a spoon, until warmed through.
Approx. 6 minutes
4
Season the beans with salt and keep warm over low heat.
Approx. 2 minutes
5
Warm the corn tortillas in a dry frying pan for 30 seconds on each side.
Approx. 4 minutes
6
Shred the lettuce and dice the cherry tomatoes.
Approx. 5 minutes
7
Fill each tortilla with the beans, vegan cheese, lettuce and tomato, and serve with lime wedges.
Approx. 6 minutes
