Avocado and Black Bean Tacos - Vegan

This delightful creation, Avocado and Black Bean Tacos, invokes the essence of a refreshing morning with its vibrant mix of fresh avocados, ripe cherry tomatoes, and hearty black beans. Each ingredient comes together to offer a palette of textures - from the creamy avocado to the satisfying crunch of fresh vegetables.

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Temps de préparation 15

Temps de cuisson 5

Temps total 20

Type de plat Breakfast

Cuisine Mexican

Portions servings

Calories 280 kcal

Ingrédients

2 avocados, avocados, diced

1 cup black beans, cooked and drained

1/2 cup cherry tomatoes, halved

2 tablespoons lime juice

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

4 corn corn tortillas

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Instructions

In a mixing bowl, combine diced avocados, black beans, cherry tomatoes, lime juice, cumin, salt, and pepper.
Gently toss the ingredients until well combined and avocado is slightly mashed.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Spoon the avocado and bean mixture evenly onto each tortilla.
Garnish with chopped red onion and fresh cilantro.
Serve immediately for a fresh and zesty breakfast.

Nutrition (per 100g)

Keyword avocado recipes, black beans, dairy-free, fresh breakfast, gluten-free, healthy tacos, high fiber, low cholesterol, Mexican breakfast, morning boost, nutrient-rich, plant-based, quick breakfast, vegan, vibrant

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Avocado and Black Bean Tacos – Vegan