Black Bean Tacos
Delicious vegetarian black bean tacos that are so simple, you can whip them up in 30 mins or less!
Ingredients
- 1/2 Large red onion
- 2 cans (15 oz) Black beans
- 1 Tomato
- 2 Zucchini You can substitute with yellow squash as well, or mix and match!
- 1 Goya chili pepper along with 0.5 tbsp sauce
- 1 Red bell pepper
- 1 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Cayenne pepper
- 1 tsp Cumin powder
- 1.5 tsp Salt
- 9 Hard taco shells You can use soft tacos if you prefer
- Any additions to tacos that you like - guacamole, sour cream, salsa
Instructions
- Dice the onions and tomatoes and keep them separately.
- Cut the zucchini or squash lengthwise into halves and then cut crosswise to get half-moon shaped pieces that are ~0.5 cm thick.
- Chop bell pepper into thin 1 inch long pieces.
- Drain canned black beans to remove the water.
- Heat olive oil in a large sauté pan.When the oil is hot, add the onions and bring the pan to medium-high heat.
- Sauté the onions till they are starting to brown, which will take about 5-7 mins.
- Then add the zucchini/squash and bell pepper and sauté for a minute.
- Add paprika, cayenne pepper, cumin powder and salt, and mix well with the vegetables.
- Once the zucchini and bell pepper have softened, which will take ~8 mins, add the drained black beans.
- Then add the goya chili pepper in adobe sauce and the diced tomatoes and let it all simmer together for about 5 mins.
- Prepare the taco shells according to the instructions on the box. It’s typically meant to go in an oven that’s preheated at 375 F for about 5-6 mins.
- Serve tacos with the fixings that you like! We normally choose from guacamole, salsa and sour cream.