Easy and flavorful Vegan Black Bean Tacos recipe is healthy and economical. Seasoned black beans topped with creamy guacamole, lettuce and, tomatoes in a gluten-free taco shell.
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So hubby came home from work and I was busy with a project and didn’t get around to fixing his dinner. He said to make things easier fix something with couple cans of black beans.
Well right away I thought of preparing tacos, we had all the ingredients on hand except I only had no corn tortillas, so I got in the kitchen and in no time I whipped up these flavorful spicy black bean tacos.
How To Prepare Vegan Black Bean Tacos
I trimmed my gluten-free tortillas down to the approximate size of corn tortillas and saved the excess pieces to prepare tortilla chips at a later date.
The Vegan Black Bean Tacos recipe was so easy to prepare, just like my Chickpea Taco recipe. I cook the beans with salsa and some spices. Then I prepare the guacamole and tomatoes and lettuce, that’s it. Heat the tortillas and top with fillings and serve, so flavorful, healthy and simple.
What is the difference between a taco and a burrito?
A taco means ‘light snack’ it is traditionally served as the name implies a light snack. A taco is usually smaller in size than a burrito, it is usually prepared with corn tortillas which are more delicate than flour tortillas. Tacos are left opened while burritos are wrapped.
Stuffing for a taco is usually a single protein topped with lettuce, tomato, salsa.
Burritos are usually stuffed with more fillings, beans, rice, meat, cheese, vegetables, one burrito can be considered a meal whereas you would have to eat about 3 tacos to feel satisfied.
Please Check Out My Other Delicious Taco Recipes:
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Categories
- Cuisine: Mexican
Nutrition
(Per portion)- Energy: 204 kcal / 853 kJ
- Fat: 5 g
- Protein: 7 g
- Carbs: 32 g
Cook Time
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 8 Serving
Ingredients
- 1 tablespoon olive oil
- 1/3 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/3 cup salsa
- 2 (14.5 ounce) cans black beans, drained and rinsed
- 1/4 teaspoon Cayenne pepper
- Salt to taste
- 8 tacos, warmed
Toppings
- guacamole
- Romaine lettuce, chopped
- grape or cherry tomatoes, cut into halves
- Vegan Cheese Sauce
- chopped cilantro leaves, optional
Instructions
- Heat oil in a medium saucepan over medium heat. Add onion and cook until soft about 3 minutes. Add garlic, cumin, smoked paprika, oregano and cook until fragrant, about 1 minute.
- Add salsa, black beans, cayenne, salt, and stir. Simmer for about 6 minutes or until liquid has evaporated. Check seasoning and mash some of the beans with a fork.
- To assemble, cook taco on each side in a hot skillet. layer black beans, guacamole, lettuce, tomatoes, and cheese sauce.
Notes
I made these just as your recipe stated. They were delicious will for sure make them again. Thank you.
I’m so happy you enjoyed them, thank you for sharing your feedback.