20 Minute Vegan Black Bean Tacos
6 portions
20mMexican-spiced black beans are the heart of this vegan taco night spread.
What you will need
FOR THE FILLING
2 cloves Garlic
2 Tbsp Olive Oil
2 tsp ground Cumin
2 tsp Paprika
1 tsp Dried Oregano
1 tsp Salt
25 oz. Black Beans
FOR ASSEMBLY
12 Corn Tortillas
1/2 head Iceberg Lettuce
2 oz. Salsa
1/2 bunch Cilantro
(Nutritional facts 203 calories, 8.97 g fat, 26.44 g carbohydrates, 4.79 g protein, undefined mg cholesterol, 660 mg sodium)How to cook
1
2
Assemble ingredients.
3
Peel the garlic cloves and chop or crush finely.
4
Pour some olive oil into a heavy skillet over medium heat. Let it get hot enough that it's almost beginning to smoke. Don't forget to turn on that kitchen fan.
5
Stir the garlic into the hot oil and let it toast until you can smell the garlic.
6
Stir in the cumin.
7
Add the paprika.
8
Add the oregano. Toast briefly, just until you can smell the toasting spices.
9
Open the can of black beans and strain off the liquid.
10
Pour in the strained beans.
11
Stir over heat until warmed through.
12
Taste and add salt as needed.
13
Warm some tortillas.
14
Setup your taco station and lay out a tortilla.
15
Add some shredded lettuce.
16
Add some of the filling.
17
Add a spoonful of salsa.
18
Add a couple of sprigs of Cilantro
19
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.