Crispy Black Bean Vegetarian Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried black bean tacos with cabbage, avocado, tomato, and cilantro served in crispy tortillas. Quick to make and loaded with fresh toppings, they're a satisfying vegetarian meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 Ounce Black Beans (drained)
- 1/2 teaspoon Cumin (ground )
- 5 teaspoons Olive Oil (divided)
- 1 Tablespoon Lime Juice (fresh)
- 2 Cups Coleslaw Mix
- 1 Avocado (chopped)
- 1 Tomato (chopped)
- 1/3 Cup Cilantro (chopped fresh)
- 4 Tortillas (white or yellow corn)
- 1/3 Cup Feta Cheese (crumbled )
- Bottled Chipotle Hot Sauce (or other hot sauce)
At a glance
PER SERVING · TIME 7M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 497mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 179mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.