vegan taco recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/4 cup chopped cilantro
• 12 corn tortillas
• Toppings of your choice (salsa, avocado, vegan sour cream, etc.)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in black beans, chili powder, cumin, smoked paprika, salt, and pepper.
5. Pour in vegetable broth and bring to a simmer.
6. Reduce heat and simmer for 5-7 minutes, stirring occasionally.
7. Warm tortillas according to package instructions.
8. Fill tortillas with black bean mixture and your favorite toppings.

Notes

• For extra flavor, sauté the vegetables with a teaspoon of adobo sauce from a can of chipotle peppers in adobo sauce.
• If you prefer a smoother filling, mash some of the black beans with a fork.
• Store leftover filling in an airtight container in the refrigerator for up to 3 days.
• To prevent soggy tortillas, warm them briefly in a dry skillet before filling.