Vegan black bean tacos

Vegan black bean tacos are easy and satisfying to make. They’re full of flavour and texture and will keep you satiated for hours.

SOFT TACOS:
375 g / 3 cups all purpose white flour
1 tsp baking powder
1½ level tsp salt
60 ml / ¼ cup vegetable oil (I used olive oil)

SALSA:
25 plum tomatoes (they tend to be sweeter) / 3 large tomatoes
1 spring onion, sliced thinly
handful of coriander, chopped
hot chilli flakes or chilli paste, to taste
squeeze of lime
salt & pepper, to taste
pinch of sugar (if your tomatoes lack sweetness)

RE-FRIED BEANS:
2 cups of black beans
2 tbsp olive oil
1 small onion, finely diced
2 large cloves garlic, finely diced
2 tsp ground cumin
1½ tsp smoked paprika
½ tsp ground chilli
3 tbsp lime juice
salt & pepper, to taste

REMAINING INGREDIENTS:
crispy lettuce leaves
a wedge of red cabbage, shredded thinly
1 ripe avocado, sliced
small bunch of coriander, chopped
quick-pickled onions (optional)

View the full recipe at Lazy Cat Kitchen →