This recipe for Mexican tacos does not mean the crunchy shell Tex-Mex style we usually see in the US and Canada. This recipe calls for soft tortillas, your choice of fillings and a squeeze of fresh lime.
Traditional Mexican recipes don’t usually call for ground beef, and a packet of taco seasoning is definitely not part of the deal. Make sure to roll up your sleeves and have fun because isn’t that what eating tacos is all about?
Healthy Vegan Mexican Tacos Recipes
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 6 tacos
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Ingredients
Black Bean Filling:
- 1 can black beans (or 1/2 cup dried black beans, fully cooked)
- 1 tsp paprika*
- 1 tsp ground cumin*
- 1 tsp onion powder*
- ¼ tsp cayenne*
- 2 teaspoons dried oregano*
- pinch salt
- *or 1 Tbsp Mexican Chili Mix – Homemade Spice Mixes
Mango Salsa:
- 1 mango, diced
- 1 tomato, diced
- 1 sweet onion, diced
- 1 clove garlic, pressed
- handful cilantro, chopped
- zest from 1 lime, plus about a tsp of juice
- pinch salt
Toppings:
- 1 avocado, sliced
- large handful lettuce, shredded
- handful alfalfa sprouts
- 1 lime, sliced into wedges
- 6 Small tortilla shells (Alvorado St Bakery makes sprouted wheat tortillas)
Directions
- Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
- Stir the spices in with the beans and give them at least 10 minutes to infuse into the beans. Meanwhile, put together the salsa by mixing the ingredients in a bowl. The beans and the salsa are best prepared at least a few hours ahead of time, so that the flavors have time to combine.
- When you are ready to eat, warm the tortillas in a toaster oven, oven or skillet. The fun of tacos is assembling them at the table, so set everything out and prepare to make a mess. Don’t forget the lime wedges to squeeze onto your creations.
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