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Vegan Mini Tacos With Black Beans – A Quick, Flavor-Packed Bite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Mini tortillas (corn or flour, 16–20 pieces)
  • Black beans (2 cans, drained and rinsed, or 3 cups cooked)
  • Olive oil (2 tablespoons)
  • Onion (1 small, finely diced)
  • Garlic (2–3 cloves, minced)
  • Tomato paste (1 tablespoon) or salsa (2 tablespoons)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Chili powder (1 teaspoon; adjust to taste)
  • Oregano (1/2 teaspoon)
  • Vegetable broth or water (1/3 cup)
  • Lime (1–2, plus extra wedges for serving)
  • Salt and black pepper (to taste)
  • Optional add-ins: corn kernels, diced bell pepper, or chopped jalapeño
  • Toppings: shredded lettuce or cabbage, diced tomato, avocado or guacamole, salsa, vegan yogurt or crema, fresh cilantro, pickled onions

Method
 

  1. Prep the beans: Heat olive oil in a skillet over medium. Sauté the onion with a pinch of salt for 3–4 minutes until soft. Stir in garlic for 30 seconds.
  2. Season and simmer: Add tomato paste, cumin, smoked paprika, chili powder, and oregano. Cook 1 minute. Stir in black beans and broth. Simmer 5–7 minutes until thick and saucy. Mash some beans with a spoon for a creamy texture. Season with salt, pepper, and a squeeze of lime.
  3. Warm the tortillas: Heat a dry skillet over medium-high. Warm mini tortillas 20–30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel.
  4. Assemble the tacos: Spoon a heaping tablespoon of beans onto each tortilla. Top with lettuce or cabbage, tomato, avocado, salsa, and cilantro. Add pickled onions if you like a tangy bite.
  5. Finish with lime: A final squeeze of lime brightens the whole plate. Serve immediately while warm and crisp.