Vegetarian Tacos with Avocado Crema: A Flavor-Packed Meatless Meal

Ingredients You’ll Need

For the Spiced Black Beans:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons lime juice

For the Vegetable Filling:

• 1 tablespoon olive oil
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 medium zucchini, diced
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For the Avocado Crema:

• 2 ripe avocados
• ¼ cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1 clove garlic
• 2 tablespoons water
• ¼ teaspoon salt
• Pinch of black pepper

For Serving:

• 8 small corn or flour tortillas
• ½ cup pickled red onions
• ¼ cup crumbled cotija cheese (optional)
• Fresh cilantro leaves
• Lime wedges
• Sliced jalapeños (optional)

Step-by-Step Instructions

Preparing the Spiced Black Beans

1. Heat olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add minced garlic and cook for an additional 30 seconds, until fragrant.
3. Stir in the drained and rinsed black beans, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
4. Season with salt and black pepper to taste. Cook for 5 minutes, stirring occasionally.
5. Add lime juice and gently mash about half of the beans with the back of a spoon to create a partially creamy texture while leaving some beans whole.
6. Reduce heat to low to keep warm while preparing the other components.

Pro Tip: For an extra flavor boost, add a teaspoon of adobo sauce from canned chipotles or a dash of your favorite hot sauce to the beans while cooking.

Sautéing the Vegetables

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced bell peppers and red onion. Sauté for 3-4 minutes until they begin to soften.
3. Add the diced zucchini and continue cooking for another 3 minutes.
4. Stir in minced garlic, cumin, and dried oregano. Cook for 1 minute more.
5. Season with salt and pepper to taste. The vegetables should be tender but still have a slight crunch.
6. Remove from heat and set aside.

Blending the Avocado Crema

1. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
2. Add cilantro leaves, lime juice, garlic, water, salt, and pepper.
3. Blend until completely smooth and creamy, about 30-60 seconds.
4. If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
5. Taste and adjust seasoning if needed.
6. Transfer to a serving bowl and set aside.

Avocado Crema Tip: To prevent the avocado crema from browning, press plastic wrap directly onto the surface if not using immediately. The lime juice helps preserve the bright green color, but this extra step ensures it stays fresh-looking.

Warming the Tortillas

1. Heat a dry cast iron skillet or heavy-bottomed pan over medium-high heat.
2. Place one tortilla at a time in the hot skillet and warm for about 30 seconds per side until soft and pliable with a few light brown spots.
3. Alternatively, you can quickly dip each tortilla in water before placing on the hot skillet for extra softness.
4. Wrap the warmed tortillas in a clean kitchen towel to keep them warm and soft.

Assembling the Tacos

1. Take a warm tortilla and spread a generous spoonful of spiced black beans in the center.
2. Top with a portion of the sautéed vegetables.
3. Drizzle or dollop avocado crema over the vegetables.
4. Garnish with pickled red onions, crumbled cotija cheese (if using), fresh cilantro leaves, and sliced jalapeños (if using).
5. Serve immediately, accompanied by lime wedges on the side for squeezing over the tacos.

Serving Suggestions

These vegetarian tacos are delicious on their own, but you can create a complete meal by adding some of these complementary sides and toppings:

Side Dishes:

• Mexican rice or cilantro lime rice
• Simple green salad with lime vinaigrette
• Roasted corn with chili and lime
• Refried beans

Additional Toppings:

• Pico de gallo or fresh salsa
• Shredded lettuce or cabbage
• Diced tomatoes
• Mexican hot sauce
• Sliced radishes for crunch

For a festive taco night, set up a DIY taco bar with all the components in separate bowls. This allows everyone to customize their tacos exactly how they like them!

Storage Tips and Meal Prep Variations

Storage Guidelines:

• Black Beans: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or on the stovetop with a splash of water.
• Sautéed Vegetables: Refrigerate in an airtight container for up to 3 days. They’re best reheated quickly in a hot skillet.
• Avocado Crema: This is best used fresh, but can be stored for 1-2 days if you place plastic wrap directly on the surface of the sauce before sealing in an airtight container. The lime juice helps prevent browning.
• Tortillas: Keep in their original packaging or wrapped in foil at room temperature if using within a day, or refrigerate for more extended storage.

Meal Prep Ideas:

• Taco Bowls: Prepare a base of rice, top it with black beans and vegetables, and add fresh toppings just before serving.
• Taco Salad: Use the beans and vegetables as toppings for a hearty salad with greens, and use the avocado crema as a dressing.
• Breakfast Tacos: Reheat the beans and vegetables, then top with a fried egg for a protein-packed breakfast.
• Quesadillas: Use the beans and vegetables as filling for quesadillas with melted cheese.

Make-Ahead Tip: Prepare the black beans and vegetables up to 2 days ahead. Make the avocado crema the day you plan to serve the tacos for the freshest flavor and color.

Nutritional Benefits

These Vegetarian Tacos with Avocado Crema aren’t just delicious – they’re packed with nutrients that make them a wholesome meal option:

Plant-Based Protein:

• Black beans provide approximately 15 grams of protein per cup, making these tacos satisfying and filling.
• The combination of beans and corn tortillas creates a complete protein with all essential amino acids.

Healthy Fats:

• Avocados contain heart-healthy monounsaturated fats that help with nutrient absorption.
• These good fats contribute to brain health and help you feel satisfied longer.

Fiber-Rich:

• Black beans provide approximately 15 grams of fiber per cup, supporting digestive health.
• Bell peppers, zucchini, and avocados add additional fiber, helping you reach your daily recommended intake.

Vitamins and Minerals:

• Bell peppers are rich in vitamin C, supporting immune function.
• Avocados are a rich source of potassium, vitamin K, and vitamin E.
• Black beans are an excellent source of iron, magnesium, and folate.

These tacos provide a balanced nutritional profile, featuring protein, healthy fats, complex carbohydrates, and a variety of vitamins and minerals – all in one delicious meal.

Frequently Asked Questions

Can I make these tacos vegan?

Absolutely! These tacos are already vegan if you omit the optional cotija cheese. The avocado crema is entirely plant-based and provides all the creaminess you need.

What can I substitute for black beans?

Pinto beans, kidney beans, or lentils are suitable substitutes. Each will bring a slightly different flavor and texture, but all are delicious options.

How do I make pickled red onions?

Thinly slice a red onion and place in a jar. Heat 1/2 cup of vinegar (white, apple cider, or a mix), 1/4 cup of water, one tablespoon of sugar, and one teaspoon of salt until dissolved. Pour over onions and let sit for at least 30 minutes. They’ll keep in the refrigerator for up to 2 weeks.

Can I use flour tortillas instead of corn?

Yes, flour tortillas work perfectly fine. Choose small “taco size” flour tortillas for the best experience. Corn tortillas offer a more authentic flavor, but feel free to use whichever you prefer or have on hand.

How can I make these tacos spicier?

Add more cayenne pepper to the black beans, include diced jalapeños in the vegetable mix, or serve with your favorite hot sauce. You can also add a pinch of crushed red pepper flakes to the avocado crema.

Ready to Enjoy Your Vegetarian Tacos!

These Vegetarian Tacos with Avocado Crema prove that plant-based meals can be just as satisfying and flavorful as their meat-filled counterparts. The combination of spiced black beans, colorful sautéed vegetables, and creamy avocado sauce creates a perfect balance of textures and flavors that will please everyone at your table.
Whether you’re a committed vegetarian or simply looking to incorporate more plant-based meals into your routine, these tacos are a delicious way to do it. They’re quick enough for weeknight dinners but impressive enough for entertaining friends. Enjoy!

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Vegetarian Tacos with Avocado Crema

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Mexican-inspired
Course: Main Dish

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 4 cloves garlic, minced (divided)
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 medium zucchini, diced
• 1 medium red onion, thinly sliced
• 2 ripe avocados
• ¼ cup fresh cilantro leaves
• 3 tablespoons lime juice (divided)
• 8 small corn or flour tortillas
• Spices: cumin, chili powder, smoked paprika, oregano, salt, pepper

Instructions:

1. Prepare spiced black beans by sautéing onion and garlic, then adding beans and spices.
2. Sauté bell peppers, zucchini, and onion until tender-crisp.
3. Blend avocados with cilantro, lime juice, garlic, and water for the crema.
4. Warm tortillas on a hot skillet.
5. Assemble tacos with beans, vegetables, avocado crema, and desired toppings.

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