Vegetable Tacos
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
The Holy Trinity of Mexican-inspired cuisine—onion, bell pepper, and garlic—forms the foundational flavour base for this recipe; be sure to sauté them until softened and aromatic to properly build that depth.
Parsley serves as a great alternative to coriander for those who prefer a milder herb; feel free to use whichever you enjoy or have readily available.
If you cannot source traditional taco shells, you can easily create your own by shaping corn wraps into taco forms and crisping them in a warm oven for a few minutes.
This recipe is naturally vegan if you omit the sour cream or substitute it with a plant-based alternative, making it highly adaptable for various dietary needs.
Sauté Aromatics
Heat olive oil in a pan, add sliced onions and red bell pepper, and cook for 5 to 6 minutes before adding the garlic, continuing to cook until the mixture is soft and fragrant.
Cook Bean Filling
Add the drained black beans to the pan, squash a few to adjust the texture, season with cumin, salt, and pepper, and add a small amount of water if necessary to achieve a creamy consistency.
Prepare Mango Salsa
Mash the avocado in a bowl, then stir in diced tomatoes, diced onion, cubed mango, fresh lime juice, salt, and chopped parsley or coriander.
Shape Tortillas
If using flat wraps, drape them over the rack in a preheated oven to crisp into taco shapes for about 5 minutes until firm.
Assemble Tacos
Fill each taco shell with the black bean mixture, top with a generous spoonful of mango salsa, a dollop of sour cream if desired, and garnish with fresh parsley and jalapeño slices.
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Ingredients
| Olive Oil | 2 tbsp |
| Onion | 1 large |
| Red Bell Pepper | 1 |
| Garlic | 3 cloves |
| Black Beans | 435 g |
| Ground Cumin | 1 tsp |
| Salt | To taste |
| Black Pepper | To taste |
| Avocado | 1 medium |
| Tomatoes | 2 |
| Onion | 1 small |
| Mango | 1 |
| Lime | ½ |
| Parsley | To taste |
