Healthy Vegan Tacos
A quick and customizable recipe for delicious, nutritious vegan tacos loaded with fresh veggies and bold flavors.
Ingredients
Taco Filling
- 1 can Canned black beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 1 cup Diced tomatoes
- 1 medium Red onion, diced
- 1 Bell pepper, diced (any color)
- 1 Avocado, diced
- 1/4 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 tablespoon Olive oil
- to taste Salt and pepper
- 1 Lime, juiced
Taco Shells
- 8-10 Corn tortillas
Instructions
Preparation
- Begin by washing and dicing all your fresh produce: red onion, bell pepper, and tomatoes.
Cooking
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onions and bell peppers. Sauté for about 3-4 minutes until they soften.
- Stir in the rinsed black beans and corn. Sprinkle the ground cumin, chili powder, salt, and pepper over the mixture. Stir well to ensure everything is evenly coated with spices.
- Gently fold in the diced tomatoes and allow the mixture to warm through for another 2-3 minutes.
- While your filling is cooking, warm the corn tortillas on a separate skillet for about 30 seconds on each side until they're soft and pliable.
Assembly
- Fill each tortilla with a generous scoop of the bean and veggie mixture. Top with diced avocado and fresh cilantro. Squeeze lime juice for an extra punch of flavor.
Serving
- Place your tacos on a serving platter and dig in while they’re fresh and warm.
Notes
Leftover Healthy Vegan Tacos can be stored in an airtight container in the refrigerator for up to 3 days. If you have leftover filling, store it separately from the tortillas to keep them from getting soggy. Reheat the filling in a skillet over low heat and warm the tortillas in a dry pan for a few seconds for that fresh taste. Consider ingredient substitutions to suit your preferences.