Black Bean Tacos
Spiced black beans in corn tortillas, with creamy avocado, crunchy slaw and a squeeze of lime – fresh, colourful and vegan. Perfect for a relaxed taco night.
- Prep time
- Prep time: 15 min
- Cook time
- Cook time: 10 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Corn tortilla8 piece
- Black beans1 can
- Avocado2 piece
- White cabbage200 g
- Lime1 piece
- Fresh coriander0.5 bunch
- Garlic1 clove
- Cumin1 tsp
- Chili flakes1 tsp
- Rapeseed oil1 tbsp
- Salt
Preparation
- 1
Rinse the black beans, heat them with garlic, cumin and chili flakes in the rapeseed oil and mash them coarsely. Simmer for 5 min and season with salt.
- 2
Finely shred the white cabbage and mix it with a little lime juice and salt into a quick slaw. (5 min)
- 3
Slice the avocado and chop the coriander.
- 4
Warm the corn tortillas in a dry pan for 30 sec per side.
- 5
Fill the tortillas with beans, slaw, avocado and coriander and drizzle them with lime.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Rein pflanzlich und mit 5 verschiedenen Pflanzenarten zahlt dieses Gericht direkt auf das Ziel von 30 Pflanzen pro Woche ein.
Why 30 plants a week?Ganz ohne Fleisch oder Fisch — eine durchschnittliche Mahlzeit in Westeuropa kommt auf rund 60 g.
How mangia shows your balanceSo viel zu diesem Gericht — wie sich deine ganze Woche summiert (Pflanzen, Fleisch, Saison), zeigt dir die mangia-Bilanz, ganz ohne Zählen.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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