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Vegan Tacos

These delightful vegan tacos are filled with a medley of black beans, corn, fresh vegetables, and topped with creamy avocado and zesty lime, creating an inviting and vibrant meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces small corn or flour tortillas
  • 1 can black beans (15 ounces), drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 2 pieces avocado, sliced
  • 1 cup tomato, diced
  • 2 cups lettuce, shredded
  • Juice of 1-2 limes lime juice
  • ½ cup cilantro, chopped
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Chop your tomato and lettuce, slice your avocado, and rinse your black beans. Set these aside for assembly later on.
Cooking
  1. In a medium saucepan, combine the black beans, corn, cumin, chili powder, and garlic powder. Cook on medium heat for about 5-7 minutes, stirring occasionally, until heated through.
  2. In a separate skillet, warm your tortillas over medium heat for about 30 seconds on each side until soft and pliable.
Assembly
  1. Start with a warmed tortilla and add a scoop of the black bean and corn mixture, then top with shredded lettuce, diced tomato, sliced avocado, and a sprinkle of fresh cilantro.
  2. Drizzle with a touch of lime juice.
Serving
  1. Serve your tacos immediately, garnished with extra lime wedges for that zesty kick!

Notes

To keep your tacos crisp, assemble them shortly before serving. Store leftover filling in an airtight container in the refrigerator for up to 3 days. Avoid over-stuffing your tacos to prevent messiness.