These vegan black bean tacos with avocado and roasted peppers are quick, delicious and perfect for a relaxed weekend lunch or a fast weeknight dinner.
A little over a year ago I published my cookbook Vegan in 15, released by Short Books. It’s full of fast, flavourful vegan recipes you can make in around 15 minutes using straightforward ingredients.
Since the book came out I’ve loved seeing people cooking the recipes and sharing photos online. Recipes from the book have also been featured in several newspapers and magazines, which has been a lovely surprise and a busy year of vegan food fun.
If you haven’t got a copy yet, it’s widely available in bookshops and online. To mark the book’s first birthday I’m sharing a few of the recipes here, starting with these simple Black Bean, Avocado & Roasted Pepper Tacos.
When creating rapid recipes I rely on a few clever shortcuts that save time without sacrificing flavour. For these tacos I use jarred roasted red peppers — they keep well in the fridge and add great smoky sweetness to sandwiches, salads, couscous or pasta as well as tacos.
I prefer to toast tortilla wraps as the taco shells rather than using pre-fried U-shaped shells. Toasted tortillas are chewy with a pleasant char, hold fillings better and are generally more satisfying to eat. Small mini wraps work especially well for an easy, hand-held meal.
What’s your favourite taco filling?
📖 Recipe
Black Bean & Avocado Tacos
Ingredients
- 1 tablespoon rapeseed or sunflower oil
- Half a red onion
- 1 teaspoon ready-chopped garlic or garlic purée
- 200 g tinned black beans, drained and rinsed
- 5 cherry tomatoes
- 1 roasted red pepper (from a jar), sliced
- Half an avocado
- Juice of half a lime
- A handful of fresh coriander, chopped
- 2 tortilla wraps (or 4 small wraps)
Instructions
- Heat the oil in a small frying pan. Peel and slice the onion, add it to the pan, then add the garlic. Cook for 2 minutes, until fragrant.
- Add the drained black beans, season with salt and black pepper, and cook for a further 3–4 minutes over medium heat, stirring occasionally.
- Meanwhile, halve the cherry tomatoes and slice the jarred pepper into thin strips. Remove the avocado stone and cut the flesh into 1 cm chunks. Combine the tomato, pepper and avocado in a small bowl, season with salt and pepper, squeeze over the lime juice and toss gently.
- Heat a second frying pan and lightly toast the tortillas on each side until they just start to brown and char slightly.
- Mix the chopped coriander through the tomato and avocado mixture.
- Assemble the tacos by layering the toasted tortillas with the bean and onion mixture, then spooning over the tomato, pepper and avocado mix. Serve immediately.