Vegetarian and Vegan Tacos are the easiest way to eat more vegetables or start a plant-based diet. Tacos made with vegetarian ingredients are a great idea any night of the week. These Vegetarian Tacos with black beans are an easy weeknight dinner, especially for summer nights.
With this recipe, you can pull together the best of summer produce in about 20 minutes. There is no need to stay by the stove the whole afternoon. In this recipe, canned beans save you a lot of time over dried ones. Plus, beans are a great, inexpensive pantry staple.
If you’re making a vegan version, leave out the sour cream and cheese. If making gluten-free, be sure to use gluten-free labeled ingredients (like the Corn Tortillas). These crunchy tacos are loaded with vegetables, protein, and fiber.Add hearty grains (such as Cooked Quinoa), Air Fryer Baked Potato or Sweet Roasted Potato cubes to make it even more filling. These ingredients are so flavorful and healthy that you won’t miss them at all. Make it a fiesta with lime slices and Guacamole on the side.
Preheat the oven to 190°C (374 °F). Lay Taco Shells on a sheet pan in an even layer, and bake them for 5 minutes.
Heat a large pan over medium heat. Add the olive oil and diced onions to the pan. Cook the onions for 2-3 minutes until softened and translucent.
Add the garlic and cook for 30 more seconds , then add the beans, spices, tomato paste, and water. mix until combined.
To combine flavors and heat beans through, cook for about 3 minutes. In a clean bowl, mash avocado until smooth. Add lime juice, salt, and pepper.
Thick Tortillas will hold up better. If your Tortillas are more fragile, double them and then use them.
To make Spicy Tacos, add jalapenos to the black bean mixture or top your Tacos with raw jalapenos.
If you don’t have black beans, substitute them with lentils. It will taste just as good as black beans.