These vegan tacos are a delightful and healthy twist on a classic favorite. Packed with black beans, corn, and fresh avocado, these tacos are not only delicious but also nutritious. Perfect for a quick weeknight dinner or a fun weekend meal, they are sure to please everyone at the table.
If you don't usually stock black beans or corn kernels in your pantry, you might need to pick them up at the supermarket. Black beans can typically be found in the canned goods aisle, while corn kernels are often available in both canned and frozen forms. Fresh avocado and lime are usually located in the produce section.
Ingredients For Vegan Tacos Recipe
Black beans: A great source of protein and fiber, adding a hearty texture to the tacos.
Corn kernels: Sweet and crunchy, they complement the beans perfectly.
Avocado: Creamy and rich, providing healthy fats and a smooth texture.
Tomatoes: Fresh and juicy, adding a burst of flavor and color.
Lime: Adds a zesty tang that brightens up the dish.
Taco shells: The vessel for all the delicious fillings, providing a satisfying crunch.
Cumin: A warm spice that adds depth and earthiness to the filling.
Chili powder: Brings a bit of heat and smokiness to the dish.
Olive oil: Used for sautéing the beans and corn, adding a subtle richness.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a touch of heat and complexity.
Technique Tip for Making Vegan Tacos
To enhance the flavor of the black beans and corn, consider toasting the cumin and chili powder in the olive oil for about 1 minute before adding the beans and corn. This will release the spices' essential oils and deepen their flavor, giving your vegan tacos an extra layer of deliciousness.
Suggested Side Dishes
Alternative Ingredients
cooked black beans - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative for a hearty filling.
cooked corn kernels - Substitute with diced bell peppers: Bell peppers add a sweet crunch and vibrant color, similar to corn, while also being nutrient-rich.
sliced avocado - Substitute with guacamole: Guacamole offers the same creamy texture and rich flavor, plus it's easier to spread evenly across the tacos.
diced tomatoes - Substitute with salsa: Salsa provides the same juicy freshness with added spices and herbs, enhancing the overall flavor profile.
lime - Substitute with lemon: Lemon offers a similar tangy citrus flavor, which can brighten up the dish just like lime.
taco shells - Substitute with lettuce wraps: Lettuce wraps are a low-carb, gluten-free alternative that still provide a crisp base for the taco fillings.
cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that complements the other spices in the recipe.
chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a suitable alternative to chili powder.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil.
salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, which can enhance the overall taste of the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice, providing an extra kick to the tacos.
Alternative Recipes Similar to Vegan Tacos
How to Store/Freeze Your Tacos
- Allow the bean and corn mixture to cool completely before storing. This helps maintain the texture and flavor.
- Transfer the cooled mixture into an airtight container. For best results, use a container that fits the amount of food closely to minimize air exposure.
- Store the diced tomatoes and sliced avocado separately in airtight containers. This prevents them from becoming soggy and preserves their freshness.
- Place the taco shells in a resealable plastic bag or airtight container to maintain their crispiness. If they are already opened, consider wrapping them in aluminum foil before placing them in the bag.
- For freezing, portion the bean and corn mixture into freezer-safe bags or containers. Label them with the date to keep track of freshness.
- Avoid freezing avocado slices and diced tomatoes as they can become mushy upon thawing. Instead, prepare these fresh when ready to serve.
- When reheating the bean and corn mixture, use a skillet over medium heat or microwave until thoroughly heated. Stir occasionally to ensure even heating.
- Warm the taco shells in the oven or microwave just before serving to restore their crispiness.
- Assemble the vegan tacos just before eating to maintain the best texture and flavor.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the taco shells on a baking sheet and cover them with aluminum foil. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy.
For the bean and corn mixture, transfer it to a skillet and reheat over medium heat. Stir occasionally to ensure even heating. This should take about 5-7 minutes. Alternatively, you can microwave the mixture in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through.
If you prefer a quicker method, you can reheat the taco shells in the microwave. Place them on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30-45 seconds, or until warmed through.
To keep the avocado slices fresh and prevent browning, slice a fresh avocado just before serving. If you have leftover avocado, store it in an airtight container with a squeeze of lime juice to slow down the browning process.
The diced tomatoes can be served cold, so there's no need to reheat them. Simply add them to your reheated tacos just before serving.
Serve your reheated tacos with fresh lime wedges on the side to add a burst of citrusy flavor.
Essential Tools for Making Vegan Tacos
Skillet: A flat-bottomed pan used for cooking the black beans and corn mixture over medium heat.
Spatula: A tool used for stirring the beans and corn mixture to ensure even cooking and seasoning.
Measuring spoons: Used for accurately measuring the cumin, chili powder, salt, and pepper.
Measuring cups: Used for measuring the cooked black beans, corn kernels, and diced tomatoes.
Knife: Essential for slicing the avocado and cutting the lime into wedges.
Cutting board: A surface used for safely cutting and preparing the avocado and lime.
Taco holder: An optional tool to keep the taco shells upright while filling them with the mixture.
Tongs: Useful for handling and warming the taco shells according to package instructions.
Serving plate: A plate used to serve the assembled tacos with lime wedges on the side.
How to Save Time on Making Tacos
Prepare ingredients in advance: Chop the tomatoes and slice the avocado ahead of time to streamline the assembly process.
Use canned beans and corn: Opt for pre-cooked black beans and corn kernels to save cooking time.
Pre-mix spices: Combine the cumin and chili powder in a small bowl beforehand for quick seasoning.
Warm taco shells together: Heat all taco shells at once in the oven to save time.
Batch cooking: Double the recipe and store extra bean and corn mixture for future meals.
Vegan Tacos Recipe
Ingredients
Main Ingredients
- 1 cup Black Beans cooked
- 1 cup Corn Kernels cooked
- 1 Avocado sliced
- 1 cup Tomatoes diced
- 1 Lime cut into wedges
- 8 Taco Shells
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 tablespoon Olive Oil
- to taste Salt
- to taste Pepper
Instructions
- 1. Heat the olive oil in a skillet over medium heat.
- 2. Add the black beans, corn, cumin, and chili powder. Cook for 5-7 minutes, stirring occasionally.
- 3. Season with salt and pepper to taste.
- 4. Warm the taco shells according to package instructions.
- 5. Fill the taco shells with the bean and corn mixture. Top with diced tomatoes and avocado slices.
- 6. Serve with lime wedges on the side.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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