Black White and Red All Over Vegetarian Tacos
Meet your new weeknight favorite: Black White and Red All Over Vegetarian Tacos! Bursting with bold colors and flavors, this quick and easy vegetarian taco recipe pairs spiced black beans with tangy red salsa, creamy avocado slices, and a vibrant crunch of red cabbage. Warm tortillas provide the perfect canvas for layering, while fresh cilantro, a lime drizzle, and optional crumbled cotija or feta cheese add finishing touches of brightness and depth. Ready in just 25 minutes, these tacos are as satisfying as they are simple, making them a go-to for taco night or a lively addition to any meatless menu. Perfect for vegetarians and taco lovers alike, this dish is sure to dazzle your taste buds while keeping your cooking stress-free!
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Recipe Information
Ingredients
- 1 can (15 oz) black beans
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 8 small tortillas (corn or flour)
- 1 cup red salsa
- 0.5 cup sour cream or plain Greek yogurt
- 1 whole lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
- 0.25 cup cotija cheese or crumbled feta (optional)
- 1 cup red cabbage, thinly sliced
- 1 large avocado, sliced
Instructions
Drain and rinse the black beans in a colander and set aside.
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring frequently.
Stir in the ground cumin, chili powder, and kosher salt, then add the black beans to the skillet. Cook for 3-4 minutes, stirring occasionally, until the beans are warmed through and coated in the spices. Turn off the heat and set aside.
Warm the tortillas by heating them in a dry skillet over medium heat for 30 seconds per side or wrapping them in foil and placing them in a 350°F (175°C) oven for 5 minutes.
To assemble the tacos, start by placing a spoonful of spiced black beans onto each tortilla. Top with a scoop of red salsa, a drizzle of sour cream or Greek yogurt, and a few slices of avocado.
Add a handful of thinly sliced red cabbage, a sprinkle of cilantro, and, if desired, cotija or feta cheese.
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy immediately!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 34.4 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1305 mg | 100% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
