Vibrant tacos filled with black beans, fresh toppings, and lime, perfect for a quick plant-based dinner.
# What You'll Need:
→ Black Bean Filling
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon ground coriander (optional)
08 - 2 cans (15 ounces each) black beans, drained and rinsed
09 - 1/4 cup water or vegetable broth
10 - Salt and black pepper, to taste
11 - Juice of 1/2 lime
→ Toppings
12 - 1 cup shredded lettuce or cabbage
13 - 1 avocado, sliced or mashed
14 - 1/2 cup diced tomatoes or pico de gallo
15 - 1/4 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
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes, until softened.
02 - Add minced garlic, ground cumin, chili powder, smoked paprika, and coriander. Cook for 30 seconds, stirring, until fragrant.
03 - Stir in black beans and water or vegetable broth. Simmer for 5–6 minutes, lightly mashing some beans to create a thickened mixture.
04 - Season mixture with salt, pepper, and fresh lime juice. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until warm and pliable.
06 - Fill each warmed tortilla with black bean mixture and top with desired fresh toppings.
07 - Serve tacos immediately with additional lime wedges for squeezing.
