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Home » Vegan Recipes » Recipe: Avocado & Black Bean Tacos

Recipe: Avocado & Black Bean Tacos

January 11, 2018

Black Bean Tacos
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These beautiful vegan black bean tacos with avocado & roasted peppers are incredibly easy to make, and perfect for a lazy weekend lunch or a speedy weeknight supper.

Just over a year ago I shared the exciting news that my brand new cookbook, ‘Vegan in 15‘ had hit the shelves .  Published by Short Books, it is crammed full of speedy (15 minute!) vegan recipes which are easy, delicious and with no weird or whacky ingredients in sight.

And what a year it has been.  So many lovely folks tagging me in pictures of their 15-minute dinners on instagram, (search #Vegan In15), recipes from the book featured in The Times, ‘i’ newspaper, Veggie Magazine, Cook Vegan, Vegan Live, Vegan Food & Living, and reviews in HELLO! and lots of my favourite food blogs.  A whirlwind of vegan excitement.

Vegan in 15 Cover | Kate FordIf you haven’t picked up your copy yet, you can hop over to Amazon where it is currently on sale for just £6.29, or head down to Waterstones, Foyles or many independent bookshops.

To celebrate its first birthday, I’ll be posting a couple of recipes from the book here on The Veg Space, and the first of these is for these beautiful Black Bean, Avocado & Roasted Pepper Tacos which are incredibly easy to make, and perfect for a lazy weekend lunch or a speedy weeknight supper.

Creating 15-minute recipes means being a bit smart with ‘cheat’ ingredients – knowing which ones taste good and work well in the right recipes, and which aren’t worth bothering with.  These tacos feature ready-roasted peppers from a jar, which are brilliant to keep in the fridge – I use them in sandwiches and wraps, (they go really well with hummus or guacamole), or chopped into cous cous or pasta dishes.

Black Bean Tacos

The taco ‘shells’ here are toasted tortilla wraps, rather than those ready-made pre-fried U-shaped taco shells you can buy in supermarkets.  In my opinion these are infinitely tastier, chewy and charred rather than razor-sharp and rock hard, and they are much easier to keep the filling inside!  I often use those little mini-wraps which are quite popular now, a bit easier to hold and eat than the larger ones, but either will work well.

Black Bean & Avocado Tacos

What is your favourite taco stuffing?

Black Bean & Avocado Tacos

Black Bean & Avocado Tacos

Kate Ford - recipe from 'Vegan in 15' cookbook
These beautiful vegan black bean tacos with avocado & roasted peppers are incredibly easy to make, and perfect for a lazy weekend lunch or a speedy weeknight supper.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Mexican
Servings 2 people
Calories -1705 kcal

Ingredients
  

  • 1 tbsp rapeseed or sunflower oil
  • half a red onion
  • 1 tsp ready-chopped garlic / garlic purée
  • 200 g tinned black beans
  • 5 cherry tomatoes
  • 1 roasted red pepper (from a jar)
  • half an avocado
  • juice of half a lime
  • handful fresh coriander
  • 2 tortilla wraps (or 4 small wraps)

Instructions
 

  • Heat the oil in a small frying pan. Peel and slice the onion, and add to the pan, followed by the garlic. Cook for 2 minutes. Drain and rinse the black beans and put them in. Season well with salt and black pepper, and cook for a further 3-4 minutes on a medium heat, stirring occasionally.
  • Meanwhile, halve the cherry tomatoes, and slice the pepper into thin strips. Remove the stone from the avocado and cut into 1cm chunks. Combine the tomato, pepper and avocado in a small bowl, and season with salt and black pepper. Squeeze over the lime juice and toss everything to combine.
  • Heat a second frying pan, and gently toast the tortillas on each side until just turning brown.
  • Roughly chop the coriander leaves and mix them through the tomato and avocado mixture.
  • Layer up the toasted tortillas with beans and onions, then the tomato, pepper and avocado mixture, and serve immediately. 

Nutrition

Serving: 1servingCalories: -1705kcalCarbohydrates: 102.6gProtein: 27.9gFat: 23.2gSaturated Fat: 3.7gSodium: 456mgPotassium: 2542mgFiber: 24.3gSugar: 14.3gCalcium: 171mgIron: 6mg
Tried this recipe?Let us know how it was!

Black Bean & Avocado Tacos

Don’t forget to pin the recipe for later, or to share with friends → → → → →

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Vegan in 15 Cover | Kate FordThis is a recipe from my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

*Affiliate links

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I’m linking this recipe with CookBlogShare hosted this week by Easy Peasy Foodie

This post contains affiliate links

 

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Filed Under: 20 Minute Meals, Vegan Main Courses, Vegan Recipes

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Eb Gargano | Easy Peasy Foodie says

    January 15, 2018 at 3:14 pm

    Happy book birthday! And what a recipe to celebrate with 😀 I love everything about this recipe. Black bean tacos with avocado are one of my faves! I like to add roasted sweet potato to mine too (though admittedly you couldn’t do that in 15 minutes!) Thanks for linking them up to #CookBlogShare. Eb x

    Reply
  2. Claire Smith says

    March 25, 2018 at 8:36 am

    My husband absolutely needs some type of meat with his meals. I’m thinking of making a few that have beef, chicken, fish or pork with them for him. Is there any of the 4 that I should avoid because it will mess up the flavor of the dish?

    Reply
  3. Jacqueline Meldrum says

    April 21, 2018 at 3:35 pm

    I’m always looking for new lunch ideas and this looks fab. I can’t believe your book has been out for a year already. I always put it on display when I see it in the library or a book shop 😉

    Shared x

    Reply
  4. Dems Banjo says

    October 19, 2018 at 4:02 am

    Thanks Kate! This looks yummy and so inviting. One of my best fruits is Avocado, i am going to try this out, Thanks for sharing the recipe.

    Reply
  5. Georgia says

    April 17, 2019 at 4:46 pm

    Love this recipe! For so few ingredients it tastes SO good! I’m making it for the third time tonight for dinner but I’ve made a bigger amount this time so me and my husband can eat even more of them haha! Thanks 🙂

    Reply

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