Vegan Tacos with Vegetables and Black Beans
The popularity of Vegan Tacos is steadily growing worldwide, thanks to the demand for meat-free diets and the diversity of Mexican cuisine. The variety of taco fillings is almost endless, and the black bean and vegetable version perfectly combines nutritious and delicious characteristics. When the aroma of sautéed vegetables mixes with garlic, and the tortilla starts to warm in the pan, a real Mexican atmosphere develops in the kitchen. This dish is perfect for a casual dinner, a gathering with friends, or a light summer lunch. Tip: Add a layer of extra flavor with a little hot sauce or avocado slices.
Ingredients for this recipe
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Preparation Steps
1
Slice the zucchini, bell pepper, and red onion into uniformly sized strips. Heat the olive oil in a skillet, add the minced garlic, then the vegetables, and sauté over medium heat for about 5-7 minutes. Tip: Don't overcook them; you want them to remain crisp-tender.
2
Add the cooked black beans to the vegetables, season with salt and ground cumin. Stir to combine, and sauté for an additional 2-3 minutes. Tip: If using canned beans, rinse them thoroughly under cold water beforehand.
3
Dice the tomatoes, shred the iceberg lettuce into thin strips, and chop the cilantro. Cut the limes into wedges. Tip: The iceberg lettuce adds a fresh, crunchy element to the filling.
4
Warm the corn tortillas in a dry skillet for a few seconds per side, then cover with a clean towel to keep them warm. Tip: The tortilla is ideal when it is pliable but doesn't crack when folded.
5
Fill each tortilla with the vegetable and bean mixture, sprinkle with iceberg lettuce, tomatoes, and cilantro. Serve with lime wedges. Tip: Serving with freshly squeezed lime juice provides an even fresher flavor.
