Vegetarian Black Bean Tacos More Food

VEGETARIAN BEAN AND LENTIL TACOS

Vegetarian Bean and Lentil Tacos image

I am really trying to eat less meat these days. I was looking for something quick to make but without bouncing back to cooking meat. I looked around at what I had in my cupboards and fridge and came up with these. We enjoyed the way they turned out and will for sure have them again. I suspect this would make a nice tortilla filling too.

Provided by Sarah_Jayne

Categories Lunch/Snacks

Time 20m

Yield 8 tacos

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 cup carrot, shredded
1 cup zucchini, shredded
1 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 cup mushroom, finely sliced
1 (14 ounce) can cooked lentils, drained
2 1/2 teaspoons fajita seasoning mix
1 (15 ounce) can fat-free refried beans
8 taco shells
1/2 cup reduced-fat cheddar cheese, shredded
reduced-fat sour cream (optional)
salsa (optional)
guacamole (optional)
jalapeno (optional)

Steps:

Heat oil in a large pan over a medium heat.
Add in the shredded carrots, zucchini, chopped onions and the garlic powder.
Stir for a minute two before reducing the heat and letting them sweat for about 5 minutes, stirring occasionally.
Add the lentils, mushrooms and fajitas seasoning and cooking, stirring often, over medium heat for another five minutes.
Meanwhile, put the taco shells in the oven to cook through. The ones that I buy take about 5 minutes so this can be done while the lentils and mushrooms are cooking down.
Stir the refried beans into the vegetable and lentil mixture until everything is combined and the beans are just warmed through.
Spoon the lentil and bean mixture into the taco shells and top with shredded cheese.
Add any of the other toppings you may enjoy and eat as you would a 'normal' taco.

Nutrition Facts : Calories 148.2, Fat 4.4, SaturatedFat 0.6, Sodium 61.7, Carbohydrate 22.5, Fiber 5.8, Sugar 2.8, Protein 6.1

SPICY BLACK BEAN TACOS

Spicy black bean tacos image

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 19

Ingredients

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Steps:

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY

Vegetarian Black Bean And Sweet Potato Tacos Recipe by Tasty image

Here's what you need: sweet potato, olive oil, kosher salt, ground black pepper, corn tortillas, black beans, pico de gallo, avocado, fresh cilantro

Provided by Pierce Abernathy

Categories Lunch

Time 30m

Yield 2 tacos

Number Of Ingredients 9

Ingredients

¼ cup sweet potato, diced
1 teaspoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 corn tortillas
¼ cup black beans, 1 can, drained and rinsed
¼ cup pico de gallo, see recipe
¼ avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, Sugar 2 grams

VEGETARIAN BLACK BEAN/HAMBURGER TACOS

Vegetarian Black Bean/Hamburger Tacos image

This recipe uses Mexican flavored vegetarian Hamburger and it is very good. You may cook your own black beans but to simplify the recipe I used a 16oz can of black beans. Be inventive and add your own choice of vegetables. Your shells should be heated but watch they burn very quickly. I like to put everything on the table and let folks build their own so the shells stay crisp and the ingredients hot. If you are making Tostados add more black beans , burger etc to the shell because 1 Tostado is a whole meal. This recipe makes 6 Tacos or 4 Tostados

Provided by Bergy

Categories Lunch/Snacks

Time 35m

Yield 6 Tacos, 3 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can black beans
4 garlic cloves, chopped
2 jalapeno peppers, seeds & membrane removed, finely chopped
1 -2 teaspoon olive oil
1 (340 g) package Mexican vegetarian ground meat substitute
2 cups lettuce, shredded
1 1/2 cups tomatoes, chopped
1 1/2 cups cheddar cheese or 1 1/2 cups soy cheese, shredded
1 cup salsa (your favorite)
3/4 cup sour cream (optional)
2 avocados (optional)
6 taco shells or 6 tostado shells

Steps:

Over medium heat fry the garlic & peppers in the olive oil for 3 minutes.
Add drained beans (reserve juice) and mash them, mixing in the peppers & garlic,.
Add bean juice as needed for a nice consistency. Mix well & stir frequently.
Heat the vegetarian hambugerr in a skillet over medium heat, stir frequently.
When the beans are ready, the burger heated through assemble your tacos.
Put 3 tbsp of beans in the bottom of the shell, add 3 tbsp burger, then the lettuce, tomatoes, cheese and salsa.
Top with sour cream and sliced Avocado (if using) or serve your avocado on the side.
Enjoy.

Nutrition Facts : Calories 555.5, Fat 26.5, SaturatedFat 13.9, Cholesterol 59.3, Sodium 981, Carbohydrate 54.1, Fiber 13.8, Sugar 6.2, Protein 28.3

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