Make Ahead

Vegan Black Bean Tacos (or taco salad) with Cilantro Lime Salsa

March  3, 2022
0 Ratings
Photo by Carol P.
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

A delicious vegan entree that can be adapted to taste. Cilantro lime dressing adapted from —Carol P.

What You'll Need
  • 1 Can black beans, rinsed
  • 1 Red pepper cut into 1/2 in. pieces
  • 1 cup frozen corn
  • 1 (optional) Sweet potato, cut into half inch cubes
  • 1 teaspoon each of cumin, chili powder, garlic powder and onion powder
  • Hard or soft taco shells
  • 1/2 teaspoon salt
  • 1-2 cups Romain lettuce and/or red cabbage, chopped
  • 2 roma tomates, chopped
  • 3/4 cup Olive oil
  • 6 Limes, juiced
  • 1 garlic clove
  • 1 ripe avocado
  • 1/2 teaspoon salt
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cumin
  • 2 cups fresh cilantro
  1. Preheat oven to 400 degrees.
  2. Mix juice of six limes, cumin, chili, garlic and onion powders in bowl with 1/4 cup olive oil. Add beans, red pepper, and corn (and optional sweet potatoes) and mix.
  3. Place black bean mixture on a sheet pan and roast for approximately 20-25 minutes, until red pepper is softened. Remove and set aside
  4. While beans are roasting, prepare cilantro lime dressing. Blend until smooth in food processor: 2 cups of cilantro, avocado, 1 clove of garlic, 1/4 cup lime juice, 1/2 cup olive oil, 1/2 tsp. salt, 2 tsps. maple syrup, and 1/2 tsp ground cumin.
  5. Fill tacos with black beans, top with cilanto lime dressing, tomates and lettuce (and/or cabbage). For taco salad, simply combine the ingredient and break up the tortilla in the salad.

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