30 min · 1 serving · @LoveEatExplore
Black Bean Veggie Tacos
Crisp taco shells filled with a smoky, half-mashed black bean, mushroom, pepper and corn filling, melted cheese, lettuce, pico de gallo and avocado.
Nutrition per serving
- 630 kcal
- 21 g protein
- 76 g carbs
- 28 g fat
Ingredients
- 50 g dried black beans, soaked
- 1 tsp olive oil
- 40 g onion and spring onion whites, chopped
- ¾ tsp garlic, minced
- 35 g mixed bell peppers, diced
- 20 g corn kernels
- 20 g mushrooms, chopped
- 45 g tomatoes, diced
- ¼ tsp Mexican red chili powder
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 pinch black pepper
- ¾ tsp taco seasoning
- ¼ tsp lemon juice
- 3 taco shells
- 20 g iceberg lettuce, shredded
- 20 g Mexican cheese blend, shredded
- 30 g pico de gallo
- ¼ avocado, sliced
Steps
- Pressure cook the soaked beans with water and a little salt until tender, then drain.
- Sauté the onion, spring onion whites and garlic in oil for 2-3 minutes, then add mushrooms, peppers and corn and cook 3 minutes more.
- Stir in the spices, taco seasoning and tomatoes and cook 3-4 minutes.
- Add the beans, mash about half the mixture and finish with lemon juice.
- Fill the shells with lettuce, the bean mixture and cheese, then bake at 175°C (350°F) for 7 minutes.
- Top with pico de gallo and avocado and serve hot.
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