Name: Vegetarian Black Bean Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 (15 oz) cans black beans, drained and rinsed; 1 tablespoon olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 8-12 small corn or flour tortillas; 1 ripe avocado, sliced or mashed; 1/2 cup crumbled cotija or feta cheese; 1 cup shredded cabbage or lettuce; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges; Salt and freshly ground black pepper to taste

Instructions

Prepare the black beans

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Season and cook the beans

Add the drained black beans, cumin, chili powder, and smoked paprika to the skillet. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through. Using the back of a wooden spoon, gently mash about half of the beans to create a partially creamy texture while leaving some beans whole.
Warm the tortillas

While the beans are cooking, warm the tortillas either directly over a gas flame for 10-15 seconds per side, in a dry skillet for 30 seconds per side, or wrapped in damp paper towels in the microwave for 30 seconds.
Prepare the toppings

Slice the avocado, shred the cabbage or lettuce, chop the cilantro, and cut the lime into wedges. Arrange all toppings in separate bowls for serving.
Assemble the tacos

Spoon the black bean mixture onto the center of each warm tortilla. Top with shredded cabbage or lettuce, avocado slices, crumbled cheese, and a sprinkle of fresh cilantro. Finish with a squeeze of lime juice just before serving.

Vegetarian Black Bean Tacos

Ingredients

Instructions

Nutritional Information