Black Bean Vegan Tacos Recipe
The great thing about tacos is you can throw whatever your heart desires in the tortilla. Here is a simple black bean recipe that I make at least once a week with variations. This recipe does not include how to cook the black beans. If you aren't accustomed to cooking black beans, I suggest buying 2 cans of low-sodium black beans and McCormick Original Taco Seasoning. Mix the two together in a bowl, warm up and set aside until you’re ready to assemble the tacos!
If you’ve been following my Instagram (@sheeatsart), then you know #tacotuesday is always a popular night at my house. When you have deliciously seasoned black beans, you won’t miss the meat.
I hope you enjoy this simple, healthy and tasty dinner everyone can agree on!
Ingredients:
1 tbsp of coconut oil* (any oil is fine)
Tortillas ( quantity depends on how many people your cooking for)
Cooked black beans
Tomatoes
Red onions
Avocado
Nutritional yeast seasoning to top off (cheese substitution)
La Victoria green taco sauce*
Hot sauce of your choice
Directions:
Prepare black beans, season to your taste and set aside.
Dice red onions and tomatoes, set aside.
Cut avocado, set side.
In a small/medium saucepan, add oil over a medium-low heat.
Cook each tortilla for about 1 minute on each side, then remove from saucepan.
On a plate, fill the tortillas with black beans, top with tomatoes, avocado, onions, sauces & nutritional yeast.
Make as many as your heart desires. Serve and enjoy!
*Oil: Coconut oil has a lower burn temperature and adds a subtle sweet flavor which is why I like to use them with this recipe, but you can also use; olive, grapeseed, avocado oil.
*Green taco sauce: You can find this at your local grocery store, any brand of your choosing.
