10 Minute Black Bean Taco Recipe Low Fat Vegan
10-MINUTE BLACK BEAN TACO RECIPE (LOW FAT, VEGAN)
Steps:
- Combine the first 6 ingredients and warm in the microwave for 3 minutes.
- Stir in the cilantro and serve taco filling in warm tortillas with whatever toppings you like.
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- In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
- I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
- Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
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- Heat oil in a skillet on medium heat. Add oil and garlic. Saute for 2 minutes. Add spices (cumin, chili powder, onion powder, pepper, and salt) and saute for another 2 minutes.
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- Cook black beans: Simmer black beans in sauce pan on LOW heat with garlic powder and salt. Cook for 5-7 minutes, stirring often.
- Bake taco shells: arrange taco shells on sheet pan and bake for 3 minutes (or as box instructs).
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