Tacos are one of my favorite foods, so when I went vegan, finding a great taco recipe that would fit my lifestyle was a top priority. Luckily, this one fits the bill and then some (believe me, it’s gone through a lot of tweaks to get here). This is a colorful and flavorful recipe that is all about fresh ingredients. For best results, buy (or better yet, make) a good, fresh tortilla. And be sure to warm the tortilla up before serving. Also, I added a jalapeno because I love my tacos spicy, but feel free to leave it out if you’re not a chili-head like I am (don’t worry, we can still be friends).
- Mixing bowl
- Cutting board
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeño pepper diced
- 1 can black beans drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8-12 small corn tortillas
- 1 avocado sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- Lime wedges for serving
- In a skillet, heat olive oil over medium-high heat. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are softened.
- Add the drained and rinsed black beans to the skillet along with chili powder, ground cumin, salt, and pepper. Cook for another 5 minutes or until the beans are heated through.
- While the beans are cooking, warm the corn tortillas in a separate skillet or in the oven.
- To assemble the tacos, place a spoonful of the black bean mixture onto each tortilla. Top with sliced avocado, fresh cilantro, diced tomatoes, and diced red onion.
- Serve the tacos immediately with lime wedges on the side.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.