Plant-Based Chili Lime Black Bean Tacos
Healthy vegan black bean tacos packed with flavor, fiber, and plant-based protein to keep you full and your Mexican food cravings satisfied.
Taco night can be EVERY night when you’re making healthy plant-based tacos in the instant pot.
These Chili Lime Black Bean Tacos with Avocado Crema will be your family’s new favorite taco night recipe.
They are vegan, gluten-free, made in less than 30 minutes, and have a no-mess clean up since everything is cooked in the instant pot.
Grab the recipe below and watch Chef Anita and I give a step-by-step tutorial on how to make these tacos here.
Plant-Based Chili Lime Black Bean Tacos
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes 6 tacos 1x
- Category: tacos
- Method: instant pot
- Cuisine: mexican
- Diet: Vegan
Ingredients
2 scallions, trimmed and thinly sliced crosswise
1 cup shredded cabbage
1/4 jalapeños, thinly sliced
2 tbsp. lime juice
1 tsp. agave nectar or sugar
2 tbsp. olive oil
1 cup of black beans, cooked in the Instant Pot, drained of any liquid
1 tbsp. garlic. minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. Spanish smoked paprika (pimentón; sweet or hot)
1 tsp. Dijon mustard
2 tbsp. cilantro chopped
Six 6-inch corn tortillas
2 tbsp. vegan cheddar, optional
Instructions
Combine the lime juice, scallions, jalapeños and cabbage. Let stand while you make the remainder of the recipe, or for at least 10 minutes.
In a small pot or small Instant Pot on saute mode, add oil and saute 1/2 scallions and garlic for a couple of minutes. Add spices and toss in black beans. Cook for 4-5 minutes and add mustard and salt.
To warm/char tortilla, place a tortilla right on the grate above the flame of a gas burner, then cook on medium heat for a few seconds per side, flipping with tongs, until lightly blackened on the edges. Repeat for all tortillas. If you don’t have a gas range, arrange the tortillas in a single layer on a baking sheet and broil for about 1 minute per side.
To assemble the tacos, add a large spoonful of the black bean mixture. and top with spicy cabbage slaw. Garnish with chopped cilantro. If desired, you can sprinkle with vegan cheddar.
Keywords: tacos, bean tacos, vegan, gluten-free, vegetarian, mexican food, instant pot