Vegan Black Bean Tacos
Try this Vegan black bean tacos recipe
Try this Vegan black bean tacos recipe
- salt & pepper to taste
- salt and pepper to taste
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 tsp ground cumin
- handful of coriander chopped
- 3 tbsp lime juice
- squeeze of lime
- 1 1/2 tsp smoked paprika
- 1 ripe avocado sliced
- 375 g / 3 cups all purpose white flour
- 1 1/2 level tsp salt
- 60 ml / 1/4 cup vegetable oil (i used olive oil)
- 25 plumâ tomatoes (they tend to be sweeter) / 3 large
- 1 spring onion sliced thinly
- hot chilli flakes or chilli paste to taste
- pinch of sugar (if your tomatoes lack sweetness)
- 2 cups of black beans
- 2 large cloves garlic finely diced
- 1/2 tsp ground chilli
- crispy lettuce leaves
- a wedge of red cabbage shredded thinly
- small bunch of coriander chopped
- quick-pickled onions (optional)
- Carbohydrate 1.96699152725294 g
- Cholesterol 0.272222221669927 mg
- Fat 0.748641180676409 g
- Fiber 0.316383341464802 g
- Protein 0.474858471772008 g
- Saturated Fat 0.130446944402218 g
- Serving Size 1 1 Serving (53g)
- Sodium 27.4210060619284 mg
- Sugar 1.65060818578814 g
- Trans Fat 0.0381573541674885 g
- Calories 15 calories
Step-by-step
- Put a kettle on.
- To make tacos mix flour, baking powder and salt in a big bowl.
- Add olive oil to the flour mixture and incorporate it well with your hands.
- Once the water comes to a boil, add about 180 ml / ½ cup of hot water.
- Initially mix it all together with a spoon as the mixture will be too hot, then start kneading the dough with your hands – you may need to add another splash of water if the dough is still too dry.
- Knead for about 5 minutes until the dough is smooth and elastic.
- Rest the dough for about 30 mins covered with a damp kitchen towel.
- If you're using regular tomatoes, de-seed them before chopping.
- Chop tomatoes into a fine dice.
- Add in chili flakes, lime juice and sliced spring onion.
- Season with salt, pepper and sugar (if using).
- Set aside for the flavors to mingle.
- To make re-fried black beans, mash black beans using a potato masher.
- Heat up the olive oil in a pan.
- Fry the onion until translucent, add in garlic and fry for another minute.
- Add in spices and fry for another minute.
- Add in crushed and whole beans, salt, lime juice and 1 cup of water.
- Simmer gently until most of the moisture has cooked out and the mixture has thickened.
- Once the dough has rested, divide it into 12 equal pieces.
- Roll each piece of dough into a ball.
- Set a medium, heavy-bottomed or griddle pan on a medium heat.
- Start rolling out tortillas on a lightly floured surface.
- Once you are happy with the shape and thickness, put your taco on a hot pan.
- After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side.
- Keep cooked tacos in a stack, in a warm place covered with a damp towel.
- Finally, assemble your tacos by putting lettuce, re-fried beans, spicy salsa, avocado slices, pickled onions (if using) and coriander in the middle of each taco.
- Serve 2-3 per person.
My Favorite Vegan Black Bean Taco Recipe: A Weeknight Winner
As a busy working mom, finding quick and healthy meals is a constant juggle. Weeknights often feel like a blur of homework, extracurricular activities, and the ever-present question: "What's for dinner?" That's why I've fallen head-over-heels for this vegan black bean taco recipe. It's not only incredibly delicious and satisfying, but it also comes together surprisingly fast, even on the busiest of evenings. The vibrant flavors and satisfying texture make it a crowd-pleaser, even for my picky eaters. Forget spending hours in the kitchen – these tacos are a testament to the fact that healthy and flavorful meals don't have to be complicated.
The beauty of this recipe lies in its simplicity. You don't need a culinary degree or a pantry stocked with exotic ingredients to whip up a batch of these delightful tacos. The ingredients are readily available at most grocery stores, making it a convenient option for a weeknight dinner. I love how versatile this recipe is too; feel free to adjust the spice level to your liking, add your favorite toppings, or even use different beans. The core recipe, however, remains simple and effective, providing a delicious foundation for countless variations.
The magic of the re-fried beans: The heart of these tacos lies in the creamy, flavorful re-fried black beans. They add a beautiful texture and depth of flavor that elevates the entire dish. The process of making them is simple but delivers extraordinary results. I like to leave some whole beans in the mix for added texture, but you can easily mash them completely if you prefer a smoother consistency. The subtle smoky notes and the bright acidity from the lime juice perfectly complement the earthy black beans, creating a delicious symphony of flavors on your tongue.
Homemade tortillas: the key to perfection: While store-bought tortillas are convenient, making your own tortillas is surprisingly easy and offers a delightful reward. The homemade tortillas add a truly special touch. The warm, slightly chewy texture and subtle corn flavor enhance the overall taste experience significantly. Making the dough is a relaxing process, and the aroma of freshly baked tortillas fills your kitchen with a comforting warmth. I often make a bigger batch on the weekend and freeze the extra tortillas, allowing me to enjoy fresh-tasting tacos whenever I crave them.
Top it off with your favorites! My go-to toppings include crisp lettuce, creamy avocado slices, vibrant salsa, and fresh coriander. I also like to add a touch of quick-pickled onions for a delightful tangy bite. The possibilities are truly endless, depending on your preferences and what you have on hand. Feel free to experiment with other toppings—maybe some shredded red cabbage for a crunchy element, or some spicy jalapeños for an extra kick.
Beyond the Taco: These re-fried beans are incredibly versatile. They're not just for tacos! I often use them as a filling for burritos, quesadillas, or even as a side dish with rice and grilled vegetables. The possibilities are endless, offering a way to incorporate these delicious beans into a variety of meals throughout the week. It's amazing how such a simple ingredient can transform into so many different dishes.
This vegan black bean taco recipe has become a staple in our household. It's a quick, easy, and healthy meal that always satisfies my family and brings smiles to everyone's faces. It's a recipe that embodies the spirit of simple cooking – taking fresh, quality ingredients and transforming them into a dish that is both delicious and fulfilling. Give it a try, and I'm confident it will become a favorite in your home too!
