Crispy Black Bean Tacos
Delicious, nutritious, and super-easy recipe for one-baked tacos filled with spiced black beans and served with creamy lime sauce.
Equipment
- cooking spray
Ingredients
- ½ yellow onion diced
- 3 cloves garlic diced or minced
- 2 tbsp tomato puree
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp nutritional yeast
- 1 tsp salt
- 28 oz black beans 2 cans, drained and rinsed
- ¼ cup vegetable broth
- 1 lime juiced
- 12 corn tortillas
- ½ cup vegan cheese optional
- 2 tbsp olive oil or cooking spray
Herby Lime Yogurt Dressing
- 1 handful cilantro large, chopped
- 1 clove garlic
- ½ tsp salt
- 1 cup vegan yogurt unsweetened
- 1 lime juiced
Instructions
- Preheat the oven to 450F.
- In a pan over medium heat, add the onion and saute until translucent. Add in the garlic, tomato paste, vegetable broth and spices. Saute until fragrant, an additional 2 minutes.
- Add in the drained and rinsed cans of black beans and vegetable broth, and stir until combined with the spices and tomato paste.
- Using a potato masher or the back of a fork, mash the beans into a thick paste. Finish with a squeeze of lime.
- Coat a sheet pan with spray oil, and lay out the tortillas. Transfer the mixture 2 tablespoons at a time onto the tortillas, and top with vegan cheese if using. Fold in half, making sure to seal the tortillas so they don't flip open in the oven.
- Place in the oven for 5 minutes, then flip and bake the other side until crispy. While the tacos bake, make the herb dressing by adding all ingredients to a blender and blitzing until combined.
- Enjoy with the dipping sauce.
Nutrition
Calories: 651.2kcal | Carbohydrates: 98.6g | Protein: 27.4g | Fat: 20g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5.9g | Sodium: 1107.3mg | Potassium: 1033.9mg | Fiber: 26.6g | Sugar: 6.4g | Vitamin A: 518.1IU | Vitamin C: 22mg | Calcium: 245mg | Iron: 6.9mg