Black Bean Tacos
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Chelsea's Messy Apron · by Chelsea Lords★ 4.7 (3)

Black Bean Tacos

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 37%
CARBS 88G68% OF CAL
24G FIBER9G ADDED8G INTRINSIC48G OTHER16G TOTAL SUGAR
FAT 13G23% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Black bean tacos with citrus-cilantro crema, avocado, and pickled cabbage in corn tortillas. A flavorful vegetarian taco that's fresh, tangy, and satisfying.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 large ripe avocado (1/2 cup)
  • 3/4 cup cilantro (packed; plus more cilantro for topping if desired)
  • 1 large lime
  • 1 large orange
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 1 tablespoon jalapeño (coarsely chopped, 1/2 jalapeño; plus more if desired)
  • Salt and pepper
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion (1/2 of 1 onion)
  • 1 teaspoon minced garlic (2 cloves)
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon paprika
  • 2 (14.5-ounce) cans black beans
  • 1/3 cup vegetable broth (or stock, or chicken broth/stock if not vegetarian; water can also be used)
  • 1/2 head green cabbage (3 cups finely shredded)
  • 10 to 12 corn tortillas (or flour tortillas, street-taco-sized)
  • Cotija cheese (for serving)
  • Lime (lime wedges for serving)
PREP
30M
SODIUM
1141MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.