Vegan Tacos Recipe

Warm the tortillas

Heat a dry skillet over medium heat. Warm each corn tortilla for about 20-30 seconds per side until pliable and slightly blistered. Stack and wrap in a clean towel to keep warm.

Make the filling

In the same skillet, add olive oil and sauté the diced red onion and red bell pepper until softened and translucent, about 4-5 minutes.

Season the vegetables

To the onions and peppers, add chili powder, ground cumin, salt, and pepper. Stir to toast the spices with the vegetables for 30 seconds.

Add beans and corn

Add the black beans (lightly mashed with a fork) and fire-roasted corn. Stir to combine, and cook 2-3 minutes until heated through. Taste and adjust salt if needed.

Finish the filling

Stir in the chopped cilantro. Remove from heat.

Prepare avocado-lime crema

In a small bowl, scoop the avocado, add lime juice, salt, and pepper. Mash until mostly smooth with some texture remaining. If needed, thin with a teaspoon of water to reach desired consistency.

Assemble

Take a warm tortilla, spoon some filling, top with a dollop of avocado crema, and, if desired, additional cilantro. Fold and serve. Repeat with the remaining tortillas.