These vegan black bean tacos are the perfect vegan option for a great taco Tuesday! The thing that I love about Mexican food is that it’s so easy to make it vegan. As we all know, Mexican food can be horrifically unhealthy with all the cheese, sour cream and low-quality to meat, but do it vegan and you can create a plant-based dinner that contains more than all the nutrients (+ tons of protein) you need, and that is absolutely delicious.
Remember, beans are one of the most healthy foods you can eat. In particular, beans are important for heart health. It doesn’t matter what kind of bean either. It even doesn’t matter if the beans are canned (just make sure you buy from a company that uses BPA-free can linings).
So how to build a healthy vegan taco or burrito? Here are the components that I add:
- Black or kidney beans
- Organic salsa
- Guacamole – homemade
- Black or green lentils (boiled according to package directions). I love to add lentils because they add extra protein and health benefits to your taco. You can mix them with your black beans
- Sun dried tomatoes because they add a lot of iron into your dish.
- Vegan sour cream*
- Fresh Cilantro
This recipe for vegan black bean tacos serves two:
Vegan Taco Mix
- 1 cup black, pinto or kidney beans
- 1 cup cooked black or green lentils
- 1/4 cup sun dried tomatoes
- 1/4 cup walnut pieces
- 1 pkt organic taco spice mix
Vegan Sour Cream
1 1/2 cups raw cashews, soaked overnight
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon fine sea salt
Blend all ingredients until smooth in a high speed blender.
Instructions
- Pulse the taco mix ingredients in a food processor. Be careful not to over-process, as you want a chunky texture. 2 or 3 pulses usually does it!
- Heat up your gluten-free tortillas (these are my favorite), and fill with your mix, any or all of the above ingredients. You can also use lettuce leaves in place of the taco shells.
- Enjoy your vegan black bean tacos!
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