Vegetarian Black Bean Tacos
These Vegetarian Black Bean Tacos are a delightful, nutritious meal bursting with flavor and perfect for any occasion!
Equipment
- Skillet
- Can opener
- Measuring Spoons
- Wooden spoon or spatula
- Serving plates
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 1 tablespoon water
- 4 ounces Hass avocado from 1 small
- 1/2 small lime, juice
- 1 pinch kosher salt
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 1 plum tomato, diced
- 1 cup shredded romaine lettuce
Instructions
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until the onion becomes translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Next, add the drained and rinsed black beans to the skillet. Sprinkle in the cumin, smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Stir well to combine all the ingredients.
- Add the tomato paste and water to the skillet. Stir everything together, allowing the mixture to simmer for about 5 minutes. This will help the flavors meld beautifully.
- While the bean mixture is cooking, warm the taco shells according to package instructions. This step is crucial for achieving that perfect crunch!
- In a small bowl, mash the avocado with the lime juice, a pinch of kosher salt, and freshly ground black pepper to taste. This creamy topping will add a delightful contrast to the hearty filling.
- To assemble, spoon the black bean mixture into each taco shell. Top with the mashed avocado, diced plum tomato, and shredded romaine lettuce. Finally, sprinkle shredded cheddar cheese over each taco.
Notes
- Store the black bean mixture in an airtight container in the refrigerator for up to 3 days.
- You can freeze the bean mixture for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- For a dairy-free option, swap the cheddar cheese for vegan cheese.