Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Ingredients
- 1 tablespoon olive oil
- ½ small yellow onion, diced
- 1 garlic clove, minced
- 1 15-ounce can black beans, drained and rinsed
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 1 tablespoon water
- 8 hard corn taco shells, I like Old El Paso Stand ‘n Stuff
- 4 ounces Hass avocado, from 1 small
- Juice from 1/2 small lime
- Pinch kosher salt
- Freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- 1 plum tomato, diced
- 1 cup shredded romaine lettuce
Directions
- Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
- Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
- Cook about 3 minutes to allow flavors to meld and beans to heat through.
- In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.
- Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.
