Name: Crispy Vegan Black Bean Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can (14 oz / 400g) black beans, rinsed and drained; 8 small corn or flour tortillas; 1 medium onion, finely chopped; 2 garlic cloves, finely minced; 1 medium red bell pepper, finely chopped; 1 fresh chili or jalapeño (optional), finely chopped; 1 tsp ground cumin; 1 tsp chili powder; 1 tbsp chipotle paste or paprika paste; 1 cup (120g) shredded vegan cheese; 1–2 tbsp olive oil, for brushing

Directions

1. Prepare the Beans

Rinse and drain the canned black beans thoroughly.

2. Saute the Vegetables

Heat a little oil in a large pan. Add chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft.

3. Season the Beans

Add the black beans to the pan. Stir in cumin, chili powder, and chipotle or paprika paste. Cook until heated through. Lightly mash some of the beans for a thicker texture.

4. Add Optional Heat

If desired, mix in the chopped chili or jalapeño for extra spice.

5. Fill the Tortillas

Spoon the black bean mixture onto each tortilla and sprinkle with shredded vegan cheese.

6. Bake the Tacos

Fold the tortillas in half and place them on a baking tray. Brush the outsides with olive oil. Bake in a preheated oven at 200°C (400°F) for 15–20 minutes or until crispy and golden brown.