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Veggie And Black Bean Tacos

These plant-based tacos are loaded with flavor and nutrients while staying low in fat. Black beans provide protein and fiber, while the veggies add color and crunch.
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Servings 4

Ingredients
  

  • 1 can 15 oz black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 small red onion diced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1/2 cup fresh cilantro chopped
  • 1 lime juiced
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese optional
  • 1 avocado sliced

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add diced onion, red bell pepper, and zucchini. Sauté for 5-7 minutes until veggies are tender.
  • Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
  • Add black beans and cook for 3-4 minutes until warmed through, stirring occasionally.
  • In a small bowl, mix sour cream with lime juice to create a tangy lime crema.
  • Warm the corn tortillas in a dry pan or microwave until pliable.
  • Assemble tacos by spooning the veggie and black bean mixture onto each tortilla.
  • Top with lime crema, sliced avocado, shredded cheddar (if using), and chopped cilantro.
  • Serve immediately and enjoy!