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  • Andrea Tavares


2 Tacos: 367 Cals

13 Protein

42 Carbs

15.4 Fats

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.


For the beans:

· 1 tablespoon olive oil

· ½ small yellow onion, diced

· 1 garlic clove, minced

· 1 15-ounce can black beans, drained and rinsed

· ½ teaspoon cumin

· ¼ teaspoon smoked paprika

· 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, I like Old El Paso Stand ‘n Stuff

· 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


1. Preheat the oven according to the taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.

2 .Meanwhile, heat 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. Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.

4. Cook about 3 minutes to allow flavors to meld and beans to heat through.

5. In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.

To assemble tacos:

1. Place 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.

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