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Vegan Tacos

Prep Time 30 minutes
Cook Time 20 minutes
Servings 5

Ingredients

  • 3 Sweet Peppers I like red, orange and yellow
  • 1 Red Onion Large, or 2 small
  • 2 tins Black Beans
  • 2 Tomatoes I like beef steak tomatoes
  • 1 cluster Cilantro, fresh
  • 2 Avocados, ripe
  • Corn tortillas
  • 2 tbsp Cumin
  • 1 tsp Chilli Powder
  • 1 tsp Paprika
  • Salt, to taste
  • Lemon/lime, just a squeeze

Instructions

  1. Start with preparing the fajita peppers (you'll cook this at the same time as the cumin black beans): Chop up your red peppers and half the red onion; add a spoonful of avocado oil to a pan and cook up the peppers for about 20mins or until softened. Add your spices (cumin, chilli powder, paprika), to taste, while they're cooking.

  2. For the cumin black beans: Open and rinse two tins of black beans; Add to a pan with enough water to cover, along with a tablespoon of cumin; Boil until the water cooks down (usually about 20mins as well).

  3. For the salsa: While the fajita peppers and black beans are cooking, prep your salsa. Dice up your tomatoes, the other half of the red onion, and cilantro. Mix in a bowl with salt and the juice of half a lime/lemon, to desired seasoning.

  4. For the guacamole: Mash up two ripe avocados, add 1-2 spoonfuls of the already made salsa, plus a dash of salt and lemon juice.

  5. For the corn tortillas: Toast these over a gas-stove burner, turning from side to side until each side is lightly toasted.