Vegetarian Black Bean Tacos
"These Vegetarian Black Bean Tacos, nestled in crispy corn shells and generously topped with traditional taco favorites, are so delicious that you won’t even notice the absence of meat."
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Ingredients
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon water
- 8 hard corn taco shells
- 4 ounces Hass avocado
- Juice from 1/2 small lime
- Pinch kosher salt
- Freshly ground black pepper
- ½ cup shredded cheddar cheese
- 1 plum tomato
- 1 cup shredded romaine lettuce
- ½ small yellow onion
- 1 garlic clove
- 1 15-ounce can black beans
Instructions
- 1
Begin by preheating your oven as specified on the taco shell packaging. Arrange the taco shells on a baking sheet in a single layer. Once the oven reaches the desired temperature, bake the shells for 6 to 7 minutes.
- 2
In the meantime, warm a large skillet over medium heat. Pour in the olive oil, swirling it around to coat the bottom of the pan, then add the onion. Sauté the onion for 2 to 3 minutes until it softens and turns translucent.
- 3
Incorporate the minced garlic and continue to sauté for an additional 30 seconds. Next, stir in the black beans, spices, tomato paste, and water, mixing everything until well combined.
- 4
Allow the mixture to cook for approximately 3 minutes, giving the flavors a chance to blend and the beans to heat thoroughly.
- 5
In a small bowl, use a fork to mash the avocado until it's creamy. Stir in lime juice, along with a pinch of salt and pepper to taste.
- 6
Take the baked taco shells and place them on a clean, flat surface. Fill each shell with one-eighth of the bean mixture, followed by a sprinkle of cheese, a dollop of the mashed avocado, diced tomatoes, and shredded lettuce. Serve right away for the best taste.