Equipment
- skillet
- Oven
- baking sheets
Ingredients
Taco Ingredients
- 12 6” almond flour or corn tortillas
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp sriracha, (optional)
- 1 tbsp coconut aminos, soy sauce, or tamari
- 1 tbsp chipotle chili powder
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne
- 3 tbsp nutritional yeast
- 1 can black beans, rinsed and drained
- salt and pepper to taste
Avocado Cilantro Sauce Ingredients
- 1 ripe avocado
- 2 limes juiced
- 1 jalapeño, seeds removed for less spice
- 1 tbsp maple syrup
- ½ cup cilantro
- 1 garlic clove
- ½ tsp salt
- water as needed, to thin
Method
- Preheat the oven to 400 degrees and line a large metal baking sheet with parchment paper. Warm a cast iron skillet over medium heat and add a splash of olive oil, vegetable broth or water for sautéing. Add the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the tomato paste, optional sriracha and coconut aminos and stir to combine. Add the spices and nutritional yeast, with a splash of water if needed to deglaze. Stir until spices are fragrant, about 30 seconds. Pour in beans. Use a potato masher to mash about 50% of the beans, and bring to a gentle simmer. Let thicken and season to taste with salt and pepper.
- Spread a generous layer of the mixture on one half of each tortilla, folding in half and placing on the prepared baking sheet. Repeat with remaining tortillas. Optional to lightly spray with cooking oil, if desired, but you do not need it.
- Bake for 20 minutes, flipping halfway through, until golden and crispy.
- While tacos are baking, add all ingredients for sauce to a blender and puree until smooth. Season to taste and store in the fridge until ready to serve. Serve tacos hot with dipping sauce.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
7 Responses
My daughter is THE pickiest eater you will ever meet. My biggest food critic. She not only loved this recipe, but raves about it. I congratulated myself with a glass of Pinot noir to complement this successful Taco Tuesday smash hit!
Wow Josephine, thrilled to hear that your picky eater daughter approved of this recipe! I hope she loves all the others that you make for her! Thank you for such a wonderful review!
I’m realizing after a recipe like this that I’ve been under seasoning my dishes. Who knew black bean tacos could be such a flavor explosion?! As always it’s the dip that takes it ups notch to restaurant quality! Delish.
Love these tacos So easy for Friday night tacos! And delicious! The avocado cilantro sauce is perfect and I thinned some of it to put on the salad. Thank you Jackie
So glad you enjoyed them! And GREAT idea to thin the sauce to use on a salad! Yum!
These sound great. Will be trying this weekend. Because there is just my husband and myself, how should these be stored or can they be frozen?
Hi Valerie! SO excited to hear what you think 🙂 Please do report back! They could DEFINITELY be frozen! I made them for just my husband and myself as well, and we stored the leftovers in a sealable glass pyrex container, and enjoyed them throughout the week by reheating them on a cast iron skillet. You could also pop them in the oven or airfryer to reheat at 350, or if you were in a pinch, they would be fine heated up in a microwave!