Mexican Bean Tacos with Avocado and Cilantro

Savory and vegan tacos with a spicy filling of black beans, fresh avocado, and cilantro. A quick and flavorful dish from Mexican cuisine.

• 15 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• folatreich
• microbiome-friendly
• aids digestion

Ingredients

• 200 g Beans ((Canned black beans, drained))
• 240 g Whole grain tortillas ((Small tacos))
• 150 g Avocado ((Diced))
• 50 g Onion (finely chopped)
• 100 g Tomatoes ((Cherry tomatoes, diced))
• 7.5 g Cilantro ((Fresh, chopped))
• 25 g Lime ((Juice of))
• 0.5 piece Cumin ((Ground))
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Heat olive oil in a pan. Sauté red onion until translucent.
2. Add black beans and cumin, and sauté for about 5 minutes, lightly mashing the beans.
3. Add diced tomatoes and sauté briefly. Season with salt and pepper.
4. Warm whole grain tortillas slightly. Fill with the bean mixture. Garnish with diced avocado and fresh cilantro. Drizzle with lime juice.
5. Serve immediately.

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