Crispy Black Bean Tacos w/Avocado Lime Sauce

I found this recipe on the internet by someone names Allison Mcgee. This is a real easy way of making vegetarian/vegan tacos. It’s delicious and only takes about 30 minutes to make. This is made with real cheese but you can substitute with vegan cheese if you are vegan.

1 taco: 193 calories, 9g fat, 22g carbs, 6g protein. 1/4 cup of sauce: 117 calories, 13g fat, 3 carbs, 1 g protein.


Crispy black bean taco:

  • 3 cups of black beans
  • 3/4 cup of Mexican cheese blend (regular or vegan)
  • 12 corn tortillas
  • 2 tablespoons of vegetable oil (separated)

Avocado lime sauce:

  • 2 avocados
  • 1/2 bunch of cilantro
  • 3 limes, juiced
  • 1 jalapeno, seeded if desired ( I did not use)
  • 1/3 cup of olive oil ( I used avocado oil since its a high heat oil that does not become toxic at high temperatures like Olive oil does)
  • 1 teaspoon of taco seasoning ( I made my own, click here)
  • 1 pinch of salt
  • 1 tablespoon of sugar ( I used monk fruit sugar because sugar is the devil.. lol )
  • 2 tablespoons of water

Instructions for the tacos:

  1. Heat 1 1/2 tablespoons of oil in a skillet over medium-high heat
  2. Add 2 tortillas to the skillet and allow them to heat in the oil for about 10 seconds
  3. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon of cheese
  4. Using a spatula, carefully fold the tortilla in half, on top pf itself and press down with the spatula to shape the taco.
  5. Cook 3-4 minutes, then using the spatula flip the tacos and cook an additional 3-4 minutes, until lightly browned
  6. Continue the process until all the tacos are done, adding additional oil as the pan dries out.
  7. Serve immediately

For the Sauce:

  1. Add all ingredients in a blender. Blend until smooth.