Black Bean Tacos
Temps de préparation:
10 Minutes
Portions:
4 Servings
Temps de cuisson:
15 Minutes
Auteur·rice
À propos de la recette
These easy Black Bean Tacos are hearty, warmly spiced, and ready in under 30 minutes. Pile the creamy beans into warm tortillas and finish them with crisp cabbage, jalapeños, vegan feta, cilantro, lime, and your favorite hot sauce.
Ingrédients
Black Beans
- 2 cans (15 oz / 425 g each) black beans, partially drained
- 1 tablespoon olive oil
- ½ medium white or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, finely diced, optional
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne pepper, optional
- Salt and freshly cracked black pepper, to taste
For the Tacos
- 8 small flour or corn tortillas
- Fresh shredded cabbage or pickled cabbage
- Fresh or pickled jalapeño slices
- Vegan feta-style cheese, crumbled
- Fresh cilantro
- Lime wedges, for serving
- Your favorite hot sauce, for serving
Portions
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Recettes associées
Préparation
Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion and optional jalapeño and sauté for 4–5 minutes, until softened.
Step 2
Add the garlic and cook for 30 seconds, until fragrant.
Step 3
Add the black beans with their remaining liquid, cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder, and optional cayenne. Stir well and bring to a gentle simmer.
Step 4
Cook for 8–10 minutes, stirring occasionally and lightly mashing some of the beans, until thick and creamy. Season with salt and black pepper.
Step 5
Warm the tortillas in a dry skillet for about 30 seconds per side, until soft and lightly toasted.
Step 6
Spoon the black beans into the warm tortillas and top with cabbage, jalapeños, vegan feta, cilantro, lime, and hot sauce. Serve immediately.
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