#TacoTuesday: Vegan Black Bean Tacos

It’s all about those beans, those beans, no meat.

It’s all about those beans, those beans, no meat. 

There is something about vegans/vegetarians and tacos. They are so versatile! There are so many ways to season the beans, types of beans, toppings, tortillas…you name it! 

Here is a layout of the Black Bean Tacos:

I usually just heat up a can of black beans in the microwave. This time I heated them up in the frying pan with some cumin. I also made fresh pico de gallo yesterday for tonight’s dinner. And, I also made an avocado cilantro lime sauce for the tacos.


Here is the recipe I used for the black bean tacos:

Recipe courtesy of:  http://www.thegardengrazer.com/2014/05/black-bean-tacos-with-avocado-cilantro.html?m=1

I cut the recipe for the black beans in half because it was only my toddler and I eating.

Instead of salsa I used the fresh pico de gallo.

I also used organic white tortillas instead of corn.

Here is the recipe for the pico de gallo plus some tips for the perfect pico:

Recipe courtesy of: http://www.foodiewithfamily.com/pico-de-gallo/

I didn’t add the jalapeño because I didn’t have one on hand. Plus I wanted my toddler to try it and I didn’t want it to be “too spicy” for her.

This dinner (or even lunch!) idea was super easy, packed full of flavor, and was a hit!

The simple yet nutritious ingredients make this dish a win win!

Enjoy! Eating right never tasted so good!

Pictures are authors own.


2 thoughts on “#TacoTuesday: Vegan Black Bean Tacos

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