Vegan tacos, a treat that’s so fun, With black beans and avocado, they’re second to none. In just thirty minutes, these tacos you’ll create, A fresh, zesty meal that’s sure to captivate.
With flavors so bold and toppings so bright, These tacos are perfect for any night. Quick to assemble and oh so tasty, They’re a vegan delight that’s never hasty.
- Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- Optional toppings: salsa, hot sauce, vegan sour cream
- Preparation Mode:
- Prep the Ingredients: Start by chopping the red onion, halving the cherry tomatoes, and dicing the avocado. Chop the fresh cilantro and juice the lime.
- Cook the Beans: In a medium skillet, heat the olive oil over medium heat. Add the black beans, ground cumin, and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Season with salt and pepper to taste.
- Make the Salsa: In a bowl, combine the cherry tomatoes, red onion, avocado, fresh cilantro, and lime juice. Season with salt and pepper to taste.
- Warm the Tortillas: In a dry skillet or over a gas flame, warm the corn tortillas until they are pliable and slightly charred.
- Assemble the Tacos: Fill each tortilla with a generous spoonful of the black bean mixture. Top with the avocado salsa and any optional toppings you like.
- Serve: Serve the vegan tacos immediately, garnished with extra lime wedges if desired.
