Dinner · Mexican
Black bean tacos with pickled onion
Spiced black beans in warm tortillas with quick pickled red onion.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 1 small red onion, thinly sliced
- 60 ml apple cider vinegar
- 1 tsp sugar
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 300 g canned black beans, drained and rinsed
- 1 tsp cumin, ground
- 1/2 tsp smoked paprika
- 60 ml water
- 6 corn tortillas
- 10 g fresh cilantro, chopped
Method
Combine the sliced onion, vinegar, and sugar in a small bowl and let sit for 15 minutes to pickle.
Heat the olive oil in a skillet over medium heat and cook the garlic for 30 seconds until fragrant.
Add the black beans, cumin, smoked paprika, and water, and simmer for 8 minutes, mashing some beans with a spoon.
Warm the tortillas in a dry skillet for 30 seconds per side.
Fill the tortillas with the black bean mixture and top with pickled onion and cilantro.