Ingredients:
- 2 tsps Avocado Oil (divided)
- 1/2 Yellow Onion (medium, diced)
- 3 Garlic (clove, minced)
- 2 tbsps Tomato Paste
- 1 tbsp Taco Seasoning
- 2 cups Black Beans (cooked)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Lime Juice (divided)
- 12 Corn Tortilla (small)
- 4 ozs Vegan Cheese Shreds
- 1 Avocado (medium)
- 1/2 cup Cilantro
- 1/3 cup Water
Instructions:
- Preheat the oven to 450ºF (230ºC).
- Heat a pan over medium heat. Add half of the oil, then add the onion. Cook for four to five minutes until softened.
- Reduce the heat to medium-low. Add the garlic, tomato paste, and taco seasoning. Cook for two to three minutes, stirring often, until fragrant and the tomato paste has deepened in color.
- Add the black beans and mash into a thick paste, leaving some chunks for texture. Season with salt and pepper, and stir in half of the lime juice.
- On one side of each tortilla, add some cheese and some of the bean mixture. Fold the other side of the tortilla over the filling, and press down with a spatula. Rub the remaining oil over both sides of the taco, and repeat with the remaining tortillas. Place on a baking sheet, and cook for five minutes per side until crispy and lightly browned.
- Meanwhile, add the avocado, cilantro, remaining lime juice, and water to a blender. Blend until smooth, and season with salt and pepper.
- Divide the tacos evenly between plates. Serve with the avocado sauce, and enjoy!
When this recipe says taco seasoning - you can use a bunch of different types but the most important thing here is to read the ingredients if you're buying on in a packet. Some of them have extra added sugars, preservatives or other nasty things you don't want in your body. The siete one linked here is 'okay'. I could pick apart literally anything in the food world but this one is easy to find and not too bad - so go for it!
One serving is 3 tacos. Makes 4 servings
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