Description
Crispy black bean tacos with a vegetarian filling that can easily be made vegan. Quick to prepare and packed with flavor.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 8 small corn tortillas
- 1/2 cup shredded lettuce
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese (omit for vegan)
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a pan over medium heat.
- Add black beans, cumin, paprika, garlic powder, and salt. Cook for 5 minutes, mashing slightly.
- Warm tortillas in a dry pan or microwave for 30 seconds.
- Fill each tortilla with the black bean mixture.
- Top with lettuce, tomatoes, red onion, cilantro, and feta (if using).
- Squeeze lime juice over the tacos just before serving.
Notes
- For a vegan version, skip the feta or use a dairy-free alternative.
- Add avocado or hot sauce for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg