Vegetarian Bean Tacos

Vegetarian Black Bean Tacos packed in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat. These crunchy tacos are loaded with protein, fiber, and vegetables, making them a filling meal on their own. 

 

Vegetarian Bean Tacos Recipe-

 

INGREDIENTS

For the beans:

• 1 tablespoon olive oil
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 1 can black beans, drained and rinsed
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 tablespoon tomato paste
• 1 tablespoon water

For the tacos:

• 8 hard corn taco shells, 
• 4 ounces Hass avocado, from 1 small
• Juice from 1/2 small lime
• Pinch kosher salt
• Freshly ground black pepper, to taste
• ½ cup shredded cheddar cheese
• 1 plum tomato, diced
• 1 cup shredded romaine lettuce

 

INSTRUCTIONS

1. Preheat the oven according to taco shell package directions. Set taco shells on a sheet pan in an even layer. When warm, bake shells for 6-7 minutes.
2. In the meantime, warm a large skillet over medium heat. Add the canola oil, swirl to cover the pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
3. Put the garlic and sauté 30 seconds more. Adjoin the beans, spices, tomato paste and water and whisk until combined.
4. Cook about 2-3 minutes to allow flavors to meld and beans to heat through.
5. Crush avocado with a fork until smooth in a bowl. Squeeze lime juice, salt and pepper.

 

To assemble tacos:

1. Set taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

Nutritional Information Per serving :

Serving: 2 tacos

Calories: 367kcal, Carbohydrates: 42g, Protein: 13g, Fat: 15.4g, Fiber: 12g, Sugar: 2g

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