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Black Bean Tacos

Author: Ariana Blossom
Servings 4


Ingredients for black bean filling

  • 1/2 sweet onion
  • 1 zucchini
  • 1/2 cup crimini mushrooms
  • 1/2 cup corn frozen
  • 1 can black beans organic
  • 1/2 can coconut milk full fat
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 1 tsp cinnamon ground
  • 1/2 tsp salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp balsamic vinegar
  • 2 tbsp Miyoko's smoked farmhouse cheese
  • 1 tbsp lime juice fresh
  • 1 tbsp cilantro chopped

Ingredients for guacamole

  • 1 avocado
  • 1 tbsp lime juice
  • 1 tbsp paprika
  • 1/2 tsp salt


To make black bean filling

  • Sautee sweet onion. Add diced zucchini, cremini mushrooms, frozen corn, and a clove of garlic
    While the veggies are still crisp, add a can of organic black beans. Stir with the heat on a low medium
    Add half a can of full fat coconut milk – the fat is important for the creaminess
    Add teaspoon of cumin, smoked paprika, cinnamon
    Add ½ teaspoon of salt, pepper, and regular paprika, and balsamic vinegar
    Cook on a low heat until all of the liquid has been absorbed
    If you have Miyoko’s cheese in your local grocery store, add 2-3 tablespoons of her smoked farmhouse – delish
    If you like cilantro, this is a good time to add a tablespoon of it finely chopped
    Then add a tablespoon of lime juice

To make guacamole

  • Stir all ingredients together with a fork or blend it if you prefer it creamy.

To serve

  • Have 2-3 warmed up corn tortillas ready by the time you get to adding the cheese. Tip – you can keep them warm by wrapping them in a dish towel.
    Add a big scoop of beans to each tortilla, add a small scoop of guacamole, maybe add diced tomato, fold it up, and ENJOY
Tried this recipe?Let us know how it was!