Vegetarian Black Bean Tacos
Half-mashed smoky black beans with crunchy cabbage, tomato and creamy avocado.
Ingredients
- 1 can black beans, drained and rinsed (about 240 g drained)
- 4 small corn tortillas
- 1 tsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ avocado, sliced
- 1 cup shredded cabbage
- ½ cup diced tomatoes
- ½ lime
- Salt and pepper to taste
Method
- Heat olive oil in a skillet over medium heat.
- Add black beans, cumin, smoked paprika, salt, and pepper.
- Cook for 5–6 minutes, gently mashing some beans with a fork.
- Warm the tortillas.
- Divide the beans among the tortillas.
- Top with cabbage, tomatoes, and avocado.
- Finish with fresh lime juice.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 390 kcal |
| Protein | 14 g |
| Carbohydrates | 55 g |
| Fat | 13 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
