Fresh & tasty vegan, plant-based tacos that will leave you feeling full & satisfied!
1 can (16 oz) black beans – I prefer Eden Organic black beans
1 tbsp fresh cilantro, diced (sub parsley if you don’t like cilantro)
1/2 tsp cumin
1 tbsp olive oil
1/2 medium white onion, diced
3/4 cup yellow squash, chunked (approx. 1/2 of a typical squash)
1/2 cup sweet pepper or bell pepper, diced
1/2 tsp taco seasoning
Sea salt & pepper to taste
6 Tortillas – I recommend organic corn tortillas (no GMOs) and LOVE Siete almond flour tortillas. Heads up, Siete’s are spendy, but make incredible tasting tacos for those that are Gluten Free and want an option that tastes more like “regular” tortillas! If you’re not a corn or almond flour fan, Siete makes tortillas using cassava and cashew flour too.
1 avocado, sliced or guacamole
Red cabbage or green cabbage, sliced or sprouts
Pico de gallo or salsa
Add black beans to a saucepan. Stir in 1/2 tsp cumin & 1 tbsp diced cilantro. Warm on low heat to desired temperature.
In a separate pan, add olive oil and sauté onion, peppers, squash, taco seasoning, and salt & pepper. Sauté until onions become translucent (clear).
Warm tortillas. I prefer to do this on a griddle or in a pan. Each side only needs about 10 seconds on low heat.
Add beans & veggie mix to each tortilla. Add any desired optional toppings.
Tacos are always a hit in our house because everyone can make them “their” way. We always add avocado, pico de gallo, and greens like cabbage & extra cilantro!