Mexican · Dinner
Mashed Bean Tacos
Mashed black beans seasoned with garlic, cumin and chili powder, served in warm charred corn tortillas and topped with avocado, cotija cheese, pickled red onion, cilantro and lime. A vegetarian Mexican taco requiring no meat or long cooking.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
519Calories
14.1gProtein
20.4gFat
68.8gCarbs
3.8gSugar
16.1gFiber
641mgSodium
12mgChol
6.2gSat Fat
1092mgPotassium
186mgCalcium
4.8mgIron
0.1mcgVitamin B12
16mgVitamin C
vegan
vegetarian
low-cholesterol
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
drain and rinse the black beans, mince the garlic, slice the red onion thinly, and quarter the avocado.
2
Chill
toss the sliced red onion with lime juice in a small bowl and set aside 10 minutes until edges turn bright pink.
3
Sauté the minced garlic in warm olive oil over medium heat 30 seconds until pale gold and fragrant, not browned.
4
Add black beans, cumin, chili powder and vegetable stock; simmer over medium-low heat 5 minutes, mashing with a fork until mostly smooth.
5
Char the corn tortillas in a dry skillet over medium-high heat 20 to 30 seconds per side until soft with light brown blisters.
6
Plate
spoon mashed beans onto warm tortillas, layer avocado, pickled onion, crumbled queso fresco and cilantro on top, season with salt and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz175g, about three quarters of a 15 oz can, drained black beans
- 44 corn tortillas (about 60g total)
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 4 tbsp60ml vegetable stock
- 11 avocado
- 2 tbsp30g cotija-queso-fresco
- 4 tbsp40g red onion
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 tsp1 tsp olive oil
- 2 pinch2 pinch salt
