Enjoy these delicious vegan black bean tacos in one of two ways: with orange juice for a sweet and tangy breakfast taco or with vegetable broth for an aromatic, savory lunch & dinner option. They’re easy to prepare, loaded with nutrients, super satisfying, and ready in just 20 minutes!
¾ cupof black beanscooked (about ½ of a 15-ounce can)
⅛ cupof nutritional yeast (optional)
Freshly ground black pepperto taste
¼ teaspoonof sea salt
¼ teaspoonof chili pepper
¼ teaspoonof paprika
2Tablespoonsof orange juice
1packageof corn tortillas or taco shells
½ cupof fresh lettuce
1ripe tomatodiced
1avocadothinly sliced (optional)
Salsa or hot sauce(optional)
Instructions
Heat the oil and saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.
If using soft tortillas, wipe off the skillet and heat corn tortillas on each side.
Fill each tortilla with a bit of lettuce and bean filling. Top with tomatoes and avocado if using. Optionally, top with your favorite salsa or hot sauce.
Notes
For crispy black bean tacos: Assemble the tacos (minus the fresh veggies) and press them together, then pan-fry with a little oil (or vegan butter) until crisp. Top with lettuce, tomato, avocado, and salsa.
Adjust the bean texture: You choose your desired consistency, between super chunky or very smooth.
Tweak the heat: Add as much chili powder as you’d like.