Vegan Black Bean Tacos

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Vegan Black Bean Tacos

Recipe:

INGREDIENTS:

Black Bean Filling
½ red onion diced small
15 oz can of black beans
¼ cup soy milk (or any unsweetened plant milk)
2 tablespoons fresh cilantro chopped, plus more for garnishing
1 tablespoon lime juice
1 teaspoon granulated garlic
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
Additional
8 corn tortillas

INSTRUCTIONS:

Make the Bean Filling
Add the diced onion and a tablespoon of water or oil to a medium-sized pot and saute over medium heat until translucent (3 to 5 minutes).
Next, add the beans, soy milk, cilantro, and seasoning to the pot. Continue to cook over medium heat until the beans have softened and the liquid has reduced.
Add a tablespoon of water to the pot and mash the beans with a potato masher.
Prep and Cook the Tacos
Warm the corn tortillas in a microwave, oven, or skillet (this will make them more pliant and easier to fold. See instructions for each method below).
For each taco, spread about 2 tablespoons of the bean mixture to cover half of the taco. Fold the taco over and gently press down. (Don't worry if the tortilla cracks along the edge since the taco will stick together as it cooks.)
Cook 3 to 4 tacos in a skillet over medium heat, flipping halfway, until crispy and lightly browned on both sides. Repeat until all of the tacos are done. (For slightly crispier tacos you can add a drizzle of oil to the skillet, but this is optional.)
Serve and enjoy right away with your favorite dipping sauce!

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