Ingredients
- For the Black Beans::
- black beans (drained and rinsed): 1 can
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- chili powder: 1 tsp
- cumin: 1 tsp
- salt and pepper: (to taste)
- For the Pink Slaw::
- red cabbage: 2 cups (shredded)
- carrot: 1 piece (shredded)
- Juice of one lime:
- olive oil: 2 Tbsp
- salt: (to taste)
- To Serve::
- corn tortillas: 8 piece
- cilantro leaves: (fresh)
- ripe avocado: 1 piece (sliced)
- Lime wedges:
Metric Conversion
Stages of cooking
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Heat a little oil in a pan over medium heat. Add onion and garlic, sauté until soft.
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Add beans, chili powder and cumin to the pan. Cook for about 5 minutes, mashing some of the beans with the back of a spoon for texture. Season with salt and pepper to taste. Set aside.
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In a bowl, combine cabbage, carrot, lime juice and olive oil. Toss to combine and season with salt.
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Warm the tortillas in a dry pan over medium heat.
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To assemble, spoon some black beans onto a tortilla, top with slaw, avocado slices and cilantro.
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Repeat with remaining ingredients and serve with lime wedges on the side. Enjoy your Vegan Black Bean Tacos!
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Note: This recipe is also perfect for people looking for weight loss options as it's low in calories and high in fiber. Vegan Black Bean Tacos are not only delicious, but they're also colorful, making them a real feast for the eyes!
