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Plant-Based Chili Lime Black Bean Tacos

July 19, 2020

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 | Healthy vegan black bean tacos packed with flavor, fiber, and plant-based protein to keep you full and your Mexican food cravings satisfied.

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Plant-Based Chili Lime Black Bean Tacos

  • Author: Chef Rama
  • 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
Scale

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

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