Black Bean Tacos (Print Version)

Seasoned black beans with fresh toppings in warm tortillas, perfect for a quick, nutritious plant-based meal.

# Ingredients:

→ Black Bean Filling

01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ¼ tsp ground coriander (optional)
08 - 2 cans (15 oz each) black beans, drained and rinsed
09 - ¼ cup water or vegetable broth
10 - Salt and pepper to taste
11 - Juice of ½ lime

→ Toppings (suggested, mix and match)

12 - 1 cup shredded lettuce or cabbage
13 - 1 avocado, sliced or mashed
14 - ½ cup diced tomatoes or pico de gallo
15 - ¼ cup chopped red onion
16 - Fresh cilantro, chopped
17 - Vegan sour cream or cashew cream (optional)
18 - Lime wedges

→ Tortillas

19 - 8 small corn or flour tortillas (warmed)

# Steps:

01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until soft.
02 - Add garlic, cumin, chili powder, smoked paprika, and coriander. Cook for 30 seconds until fragrant.
03 - Stir in black beans and water or broth. Simmer for 5–6 minutes, mashing some of the beans slightly to thicken.
04 - Season with salt, pepper, and lime juice. Remove from heat.
05 - Warm tortillas in a dry skillet or microwave.
06 - Fill each tortilla with black bean mixture and desired toppings.
07 - Serve immediately with extra lime wedges on the side.

# Notes:

01 - Add roasted sweet potatoes or corn for extra flavor and texture.
02 - Serve with hot sauce or jalapeño slices for a spicy kick.
03 - Can be made ahead and reheated for meal prep.

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