Project Description

A light, vegetarian alternative to a traditional Mexican taco. These can be spicy so change the peppers and salsa to your liking! Option to top with a vegan sour cream or shredded cheese 🙂

Black Bean Tacos


  1. 1 tablespoon EVOO
  2. 1 1/2 cups shredded cabbage
  3. 1/2 medium sweet red pepper, julienned
  4. 1/2 medium onion, halved and sliced
  5. 1 teaspoons stevia in the raw
  6. 1/2 can (15 ounces) black beans, rinsed and drained
  7. 1/2 cup salsa
  8. 1/2 can (4 ounces) chopped green chilies
  9. 1 teaspoon minced garlic
  10. 1 teaspoon chili powder
  11. 1/4 teaspoon ground cumin
  12. 4 taco shells, warmed
  13. 1/2 medium ripe avocado, peeled and sliced
  14. optional: cilantro and lime


  1. In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with stevia.
  2. Stir in beans, salsa, chilies, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.
  3. Serve in taco shells. Top with avocado, cilantro and lime. Yield: 2 servings.
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