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Black Bean Tacos
Legume-forward tacos — plant protein and fiber without leaving the pantry. (mexican)
- Serves
- 3
- Total time
- 22 min
- Difficulty
- easy
- Per serving
- 384 kcal
SSR snapshot
Live recipe status
cooks 0
servings made -0
Ingredients
| Qty | Ingredient | Item ref | Role |
|---|---|---|---|
| 2.0 cup | Black beans | black_bean | protein |
| 6.0 piece | Corn tortillas | tortilla_corn | base |
| 1.0 piece | Avocado | avocado | primary |
| 0.5 piece | Onion | onion | primary |
| 0.2 cup | Cilantro | cilantro | seasoning |
| 1.0 tsp | Cumin | cumin | seasoning |
| 1.0 tbsp | Lime-substitute lemon | lemon | seasoning |
Steps
- saute · 6 min · 170°CSoften diced onion; bloom the cumin.
- simmer · 8 min · 95°CAdd beans with a splash of water; mash lightly.
- warm · 4 min · 190°CWarm tortillas in a dry pan.
- assemble · 4 minFill, then top with avocado and cilantro.
Nutrition (one serving)
Meal energy58
Protein90
Fiber100
Minerals62
Vitamins34
| Energy | 383.6 kcal |
| Protein | 14.9 g |
| Carbs | 58.7 g |
| Fat | 12.1 g |
| Fiber | 18.3 g |
| Sodium | 31.9 mg |
Add a colorful fruit or vegetable; peppers, citrus, berries, tomatoes, and greens are useful options.
Per serving, from USDA FoodData Central SR Legacy. General nutrition information, not medical advice.
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