Mexican Tacos Recipe
To watch a free video of me making this, so I can show you the exact techniques that will make the perfect recipe, go to Mexican Tacos Recipe
This Mexican tacos recipe does not mean the crunchy shell Tex-Mex style we usually see in the US and Canada. They have them with soft tortillas, their choice of fillings and a squeeze of fresh lime.
They don't usually have them with ground beef, and a packet of taco seasoning is not part of the deal. Having fun with healthy vegan recipes is a big part of enjoying them, and having food up to your elbows is a big part of eating tacos.
Prep Time: 20 min. Cooking time: 10 min.
Time from start to eating: 30 min. (2 hrs for dried beans)
Makes enough for 6 tacos.
Healthy Vegan Mexican Tacos Recipe Ingredients
Black Bean Filling:
1 can black beans (or 1/2 cup dried black beans, fully cooked)
1 tsp paprika*
1 tsp ground cumin*
1 tsp onion powder*
¼ tsp cayenne*
2 teaspoons dried oregano*
pinch salt
*or 1 Tbsp Mexican Chili Mix - Homemade Spice Mixes
Mango Salsa:
1 mango, diced
1 tomato, diced
1 sweet onion, diced
1 clove garlic, pressed
handful cilantro, chopped
zest from 1 lime, plus about a tsp of juice
pinch salt
Toppings:
1 avocado, sliced
large handful lettuce, shredded
handful alfalfa sprouts
1 lime, sliced into wedges
6 Small tortilla shells (Alvorado St Bakery makes sprouted wheat tortillas)
Healthy Vegan Mexican Tacos Recipe Directions
This Mexican tacos recipe does not mean the crunchy shell Tex-Mex style we usually see in the US and Canada. They have them with soft tortillas, their choice of fillings and a squeeze of fresh lime.
They don't usually have them with ground beef, and a packet of taco seasoning is not part of the deal. Having fun with healthy vegan recipes is a big part of enjoying them, and having food up to your elbows is a big part of eating tacos.
Prep Time: 20 min. Cooking time: 10 min.
Time from start to eating: 30 min. (2 hrs for dried beans)
Makes enough for 6 tacos.
Healthy Vegan Mexican Tacos Recipe Ingredients
Black Bean Filling:
1 can black beans (or 1/2 cup dried black beans, fully cooked)
1 tsp paprika*
1 tsp ground cumin*
1 tsp onion powder*
¼ tsp cayenne*
2 teaspoons dried oregano*
pinch salt
*or 1 Tbsp Mexican Chili Mix - Homemade Spice Mixes
Mango Salsa:
1 mango, diced
1 tomato, diced
1 sweet onion, diced
1 clove garlic, pressed
handful cilantro, chopped
zest from 1 lime, plus about a tsp of juice
pinch salt
Toppings:
1 avocado, sliced
large handful lettuce, shredded
handful alfalfa sprouts
1 lime, sliced into wedges
6 Small tortilla shells (Alvorado St Bakery makes sprouted wheat tortillas)
Healthy Vegan Mexican Tacos Recipe Directions
- Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
- Stir the spices in with the beans and give them at least 10 minutes to infuse into the beans. Meanwhile, put together the salsa by mixing the ingredients in a bowl. The beans and the salsa are best prepared at least a few hours ahead of time, so that the flavors have time to combine.
- When you are ready to eat, warm the tortillas in a toaster oven, oven or skillet. The fun of tacos is assembling them at the table, so set everything out and prepare to make a mess. Don't forget the lime wedges to squeeze onto your creations. I hope you enjoy this Mexican tacos recipe, the latest of my healthy vegan recipes.