Crispy Tacos

These crispy tacos are a delightful vegan twist on a classic Mexican snack, filled with a savory and hearty bean mixture. Perfect for a quick meal or a party appetizer, they are both satisfying and flavorful.

Ingredients

• Corn tortillas - 4 small
• Canned black beans - 1 cup, drained and rinsed
• Red bell pepper - 1 medium, diced
• Red onion - 1/2 medium, diced
• Corn kernels - 1/2 cup (fresh or frozen)
• Avocado - 1 medium, diced
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Ground cumin - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium bowl, combine the black beans, red bell pepper, red onion, corn, cilantro, lime juice, cumin, chili powder, salt, and black pepper. Mix well and set aside.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the corn tortillas one at a time, cooking for about 1 minute on each side until they are slightly crispy. Remove and set aside on a plate.
3. In the same skillet, add the remaining olive oil, then spoon a portion of the bean mixture into each tortilla. Fold the tortillas in half and cook for an additional 2-3 minutes on each side until golden and crispy.
4. Serve immediately with diced avocado on top and extra lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from black beans.
• High in fiber, promoting digestive health.
• Contains healthy fats from avocado, supporting heart health.

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