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Crispy Black Bean Tacos
From drveganblog.com
4
35 min
Baked vegan tacos with spiced black beans, sautéed vegetables, and melty vegan cheese, served crispy and golden.
| prepPreheat oven to 200°C / 400°F | |||||
| 14 oz / 400 g black beans, canned, rinsed, and drained | Add beans, cumin, chili powder & chipotle paste; mash lightly | Stir in fresh chili if using | Fill tortillas, top with cheese & brush with oil | Bake 200°C / 400°F, 15–20 min until crispy | |
| 1 medium onion, finely chopped | Sauté onion, garlic & bell pepper | ||||
| 2 cloves garlic, minced | |||||
| 1 medium red bell pepper, diced | |||||
| 1 tsp ground cumin | |||||
| 1 tsp chili powder | |||||
| 1 tbsp chipotle paste or paprika paste | |||||
| 1 fresh chili or jalapeño (optional), finely chopped | |||||
| 8 small tortillas, corn or flour | |||||
| 1 cup / 120 g vegan cheese, shredded | |||||
| 1–2 tbsp olive oil for brushing | |||||
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