Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 2 tbsp (30ml) olive oil
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) taco seasoning
  • 1/2 cup (120ml) water or vegetable broth
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) vegan mayonnaise or Greek yogurt
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 tbsp (15ml) lime juice
  • 1 clove (5g) garlic, grated
  • 1 tsp (5ml) maple syrup or agave
  • 8 small (6-inch / 15cm) flour tortillas
  • 1 cup (115g) vegan cheddar or Monterey Jack, shredded
  • 3 tbsp (45ml) neutral oil (avocado or canola) for frying

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onions and cook for about 4 minutes until they are translucent and soft. Stir in the garlic for 30 seconds until it smells fragrant.
  2. Add the drained black beans and taco seasoning. Stir for 1 minute to coat the beans in the oil and spices.
  3. Pour in the water or vegetable broth. Using a potato masher, crush about half of the beans directly in the pan.
  4. Simmer for 5-7 minutes until the liquid has evaporated and the mixture is thick and jammy. Remove from heat and let it cool slightly.
  5. Combine the vegan mayonnaise (or Greek yogurt), chopped cilantro, lime juice, grated garlic, and maple syrup in a blender.
  6. Blend on high for 30 seconds until the sauce is smooth and a bright, vibrant green. Set aside in the fridge.
  7. Lay out a tortilla. Place 2 tablespoons of the bean mixture on one half and sprinkle a pinch of shredded cheese over the top.
  8. Fold the tortilla in half to create a crescent shape, pressing gently until the edges are sealed.
  9. Heat neutral oil in a pan over medium high. Fry tacos for 2-3 minutes per side until they reach a mahogany gold color and feel firm to the touch.