Vegan Black Bean Tacos
Vegan Black Bean Tacos made in minutes, packed with protein, flavour and taste.
- 10 Tacos shells or Mini Tortillas
- 6 clove Garlic
- 2 Red Onions
- 2 can Black Beans (drained)
- 200 g Portabella Mushrooms
- 1 tbsp Smoked Paprika
- 1 tbsp Cajun Seasoning
- 2 tsp Oregano
- 2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Turmeric
- 1/2 cup Barbecue Sauce
- 2 cup Vegan Cheese or Cheddar
- 1/2 cup Vegan Sour cream or Coconut Yogurt
- 3 Ripe Avocados
- Juice of 2 lemons
- 1/2 cup fresh Coriander leaves
- 1 cup Cherry Tomatoes
- 1 Small Red onion
- 1 tsp Salt
- 1
Add the diced the onions, garlic, portabella mushrooms and oil to a pan and sauté until soft and translucent (5 minutes).
- 2
Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric, fresh chopped tomatoes and salt to the pan and sauté for a few more minutes until aromatic.
- 3
Drain your black beans, add to the mixture along with the barbecue sauce. If mixture is too dry add 1/3 cup water to allow everything to cook thoroughly and caramelise. (5 minutes).
- 4
Fill each mini tortilla with 2 tablespoons of the mixture. Fill the remaining space with cheddar and fold them over.
- 5
Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream.
- 6
To make the GuacamoleFinely dice the onion and cherry tomatoes and add this to the forked mashed ripe avocados. Add the juice of 1 lemon along with 1/2 teaspoon of salt and chopped coriander. Enjoy! - 2