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Easy Vegan Black Bean Tacos Recipe

Name: Easy Vegan Black Bean Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 2 tsp olive oil for cooking (substitute water for oil-free); 2 (540 ml) cans black beans (drain and rinse 1 can, reserve liquid from other can); 1 small yellow onion, diced (1.5 cups/145 g); 2 cloves garlic, minced (15 g, about 1 tbsp minced); 1 chipotle pepper in adobo sauce, minced; 2 tsp adobo sauce (from the can of chipotle pepper); 2 tsp ground cumin; salt; 12 small wheat or corn tortillas, warmed; 2 cups shredded red or green cabbage; 1 lime; cilantro lime crema, optional; pickled red onion, optional; 250 g (½ pkg) soft or medium tofu (see notes for substitution); 1-2 limes, juiced (¼ cup juice); 2 cloves garlic, peeled; ½ cup packed cilantro (20 g); pinch of salt; ½ red onion, peeled and thinly sliced; ¼ cup apple cider vinegar; ½ cup water; 1 tsp salt; ½ tsp sugar

Running on Real Food

Delicious vegan black bean tacos perfect for a plant-based taco Tuesday. Serve with your favorite taco toppings for an easy meal the entire family will enjoy.

Ingredients

2 tsp olive oil for cooking (substitute water for oil-free)

2 (540 ml) cans black beans (drain and rinse 1 can, reserve liquid from other can)

1 small yellow onion, diced (1.5 cups/145 g)

2 cloves garlic, minced (15 g, about 1 tbsp minced)

1 chipotle pepper in adobo sauce, minced

2 tsp adobo sauce (from the can of chipotle pepper)

2 tsp ground cumin

salt

12 small wheat or corn tortillas, warmed

2 cups shredded red or green cabbage

1 lime

cilantro lime crema, optional

pickled red onion, optional

250 g (½ pkg) soft or medium tofu (see notes for substitution)

1-2 limes, juiced (¼ cup juice)

2 cloves garlic, peeled

½ cup packed cilantro (20 g)

pinch of salt

½ red onion, peeled and thinly sliced

¼ cup apple cider vinegar

½ cup water

1 tsp salt

½ tsp sugar

Method

If you’re making the quick pickled red onion, prepare that first. In a small pot, add vinegar, water, salt and sugar. Bring mixture to a boil to dissolve salt and sugar. Remove pot from heat. To a medium bowl or large glass jar, add the onions, then pour the hot pickling liquid over top. Set aside for at least 30 minutes to pickle.

Add the cabbage to a bowl with the juice from 1 lime and a spinkle of salt. Squeeze the cabbage with your hands a few times to massage and tenderize. Set aside while you prepare the black beans.

In a large skillet, heat 2 tsp oil (or use water for oil-free) over medium heat. When the pan is hot, add the onions. Season with salt. Cook for 4-6 mins, stirring occasionally, until tender.

Add the garlic, cumin, chipotle pepper and adobo sauce. Stir well and cook for 1 minute to toast.

Add the canned beans, including the liquid from one of the cans, along with 1/4 cup of water. Stir well to combine. Cook for 6-8 minutes, mashing some of the beans with a potato masher or the back of a fork or wooden spoon, until thickened. Season to taste with salt, if needed.

Using a blender, blend the tofu, garlic, cilantro, lime and salt, until smooth. Add 1-2 tbsp of water, if needed, to achieve a smooth sauce or thinner crema, if desired.

Warm the tortillas in a large skillet over medium heat or briefly on a gas stove over open flame. Cook them in batches, flipping to warm and toast each side. Cover with a clean tea towel to keep warm until ready to serve. You can also warm them briefly in the microwave.

To the warmed tortillas, add a scoop of black beans, then top with the cabbage, crema, pickled red onion and fresh cilantro, if desired.

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