Easy Vegan Black Bean Tacos with Spiced Peppers
Easy Vegan Black Bean Tacos in under 30 minutes. This meal is bursting with flavors with deliciously spiced onions peppers and black beans filled inside a toasted taco shell, topped with a refreshing and creamy herby avocado sauce.
Tacos are wonderful aren’t they? The perfect vehicle to fill it with all your favorite things! Beans are mine. I could eat them pretty much everyday. They’re such little powerhouses of nutrition and goodness. Especially stir fried with colorful bell peppers and poblano peppers, along with garlic, and spices – they transform into a delicious meal to put on your table.
The combination of creamy and hearty black beans and peppers that are filled with flavorful spices is just incredible! To top it all, some avocado sauce to cool things off. These tacos truly have it all. I even added some sweet red and yellow peppers for that fresh sweet crunch, along with fresh cilantro.
Grain free almond flour and cassava flour tortillas played taco today! I’ve shared the brand I use below, check them out.
I skipped the cheese this time because there’s already so much creaminess of the beans and the avocado sauce but you could absolutely add in dairy free cheese too! .
I can not wait for you to try this incredibly easy to put together meal.
What you need to make Easy Vegan Black Bean Tacos
Ingredients: PEPPER MEDLEY
7 or 8 Shishito peppers, chopped
1 Poblano pepper, chopped
1 Jalapeño pepper, optional or use a milder pepper
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 sprig green onions, chopped (bottom inch with roots discarded)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp salt
3 tbsp canola oil
Ingredients: AVOCADO SAUCE
1 Avocado
1/4 cup lime juice
handful of fresh cilantro
1 tsp salt
Ingredients: THE REST
tortillas of choice (I used cassava flour & almond flour by @sietefoods )
1 small can black beans, drained and rinsed
handful of fresh cilantro
2-3 sweet cherry peppers, red and yellow
lime juice
How to make Easy Vegan Black Bean Tacos
PEPPER MEDLEY
Heat canola oil in a pan. Add garlic and chopped red onions. Fry for a minute. Then add the spice powders; cumin, coriander, turmeric, red chilli and amchur. Let this cook for a minute so the spices toast a bit.
Then add the chopped shishito, poblano and jalapeño peppers. Also add a tsp of coarse salt. Mix well, and let this cook for about 8-10 minutes until the peppers are tender and the spices are cooked thoroughly.
Toss in the chopped green onions, mix, and remove from heat and set aside.
AVOCADO SAUCE
Mash the avocado into a smooth paste along with a pinch of salt, 2 tbsp lime juice and 2 tbsp vegan mayo. Mix together and set aside. Use a blender for best results.
ASSEMBLY
Toast tortillas on a dry pan, until they’re toasty. Set aside. Drain black beans from the can, wash thoroughly until there’s none of the can residues. Set aside. Slice sweet cherry peppers, toss with lime juice and set aside. Assemble the tacos with any quantity of ingredients you like. I like a 50/50 mixture of spicy peppers and black beans, with some fresh sweet peppers, cilantro, and a generous sauce drizzle.
If you like this recipe, also check out
Epic Sweet & Sour Vegan Cauliflower Curry
Refreshing Summer Pasta with Mint Pesto
The Best Vegan Chilli Tofu Indo Chinese Style
Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi
