Savory Vegan Black Bean Tacos
These Savory Vegan Black Bean Tacos are packed with flavor and perfect for a quick weeknight dinner. With seasoned black beans, fresh veggies, and a zesty lime dressing, they are not only nutritious but also incredibly satisfying. Perfect for taco night or a casual gathering with friends!
- Author
- Brazil & Co.
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Cuisine
- Mexican
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed (15 oz)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 8 small corn tortillas
- 1 cup fresh spinach, chopped
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped (optional)
Directions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
- Stir in the drained black beans, ground cumin, chili powder, salt, black pepper, and 1/4 cup of water. Mix well and let it simmer for about 5-7 minutes, until heated through and slightly thickened, stirring occasionally.
- While the black bean mixture is cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds per side, until pliable and slightly toasted. Keep them warm in a clean kitchen towel.
- To assemble the tacos, place a generous spoonful of the black bean mixture onto each tortilla. Top with chopped spinach, diced tomato, and slices of avocado. Sprinkle with fresh cilantro if using.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
