Description
Crispy black bean tacos with avocado crema are ready in just 30 minutes. Easy to make and packed with protein and fibre, these tasty tacos will be a meatless weeknight favourite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 red capsicum (bell pepper), diced
- 1/2 red onion, diced
- 2 x 14 oz/ 400g cans black beans, drained*
- 1/2 cup reserved black bean liquid*
- 1 tomato, diced
- 75g baby spinach, roughly chopped
- 1 tablespoon taco seasoning
- 12 small corn tortillas
- 1 cup shredded cheese (cheddar, mozzarella)
- 1 avocado, sliced
- Avocado lime crema
- Hot sauce
Instructions
- Preheat the oven to 180°/ 425ºF and spray a large baking tray with olive oil.
- Heat the olive oil in a large pan over medium heat. Add the capsicum and onion; cook for 5 to 6 minutes, until soft.
- Add black beans, tomatoes, spinach, taco seasoning, and the reserved black bean liquid. Use a potato masher or the back of a wooden spoon to partially mash about half of the black beans. Simmer for 2 to 3 minutes, until the mixture thickens.
- Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds, until tortillas are warm and pliable.
- Arrange the tortillas on the baking tray. Sprinkle half of each tortilla with a little cheese, followed by 2-3 tablespoons of the black bean mixture. Top with another light sprinkle of cheese, and fold over the tortilla; press to adhere. Repeat with the remaining tortillas.
- Bake for 10 to 15 minutes or until golden, flipping halfway. Serve with the avocado crema on the side.
Notes
- Do not rinse the black beans, reserve the liquid for cooking.*
- Store: Refrigerate leftover tacos in an airtight container for up two 2-3 days. Reheating a skillet over a medium heat or on a baking sheet at 300F/ 160C for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mexican
Nutrition
- Serving Size: Per tacos (without toppings)
- Calories: 147 calories
- Fat: 5g
- Saturated Fat: 2.4g
- Carbohydrates: 21.4g
- Fiber: 4.1g
- Protein: 5.8g