Description
Delicious and easy vegan tacos filled with a savory bean mixture, perfect for a quick meal.
Ingredients
Scale
- 1 tbsp Olive Oil
- 1 small Red Onion (Finely Chopped)
- 3 cloves Garlic (Minced)
- 2 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 2 400g Cans Black Beans (Drained and Rinsed)
- 1 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 1/4 cup Water or Veggie Broth
- Juice of 1/2 Lime
- Salt (to Taste)
- Pepper (to Taste)
- 1 cup Grated Vegan Cheese
- 8 Tortillas (Small)
- Spray Oil or Olive Oil for Brushing
- Avocado crema
- Chopped chives
- Fresh coriander leaves
Instructions
- Preheat oven to 200°C fan bake (or 220°C/400°F conventional oven). Line a baking tray with parchment paper.
- Heat oil in a pan over medium heat. Sauté onion for 4–5 minutes until soft.
- Add garlic, cumin, smoked paprika, coriander, and oregano. Cook for 1 minute.
- Stir in beans, tomato paste, soy sauce, and water. Simmer for 5–7 minutes, then mash most of the beans. Stir in lime juice and season to taste.
- Spoon the bean mixture onto half of each tortilla, sprinkle with vegan cheese, and fold over.
- Arrange on the tray, brush tops with oil, and bake for 10–15 minutes until golden and crisp.
- Sprinkle with chives and coriander leaves.
- Dunk your tacos into the avocado crema.
Notes
- This recipe is easy to customize with additional toppings or ingredients.
- Make sure to drain and rinse the black beans to reduce excess sodium.
- Adjust spices according to your taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg