Taco de Frijol

Taco de Frijol is a flavorful vegan burger featuring a hearty black bean patty, seasoned with traditional Mexican spices, and served on warm corn tortillas. Topped with fresh avocado and zesty pico de gallo, this dish is both satisfying and nutritious.

Ingredients

• Canned black beans - 400 grams, drained and rinsed
• Cooked quinoa - 100 grams
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cornmeal - 3 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Corn tortillas - 4 pieces
• Avocado - 1 medium, sliced
• Pico de gallo - 1/2 cup

Steps

1. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. Add the cooked quinoa, chopped red onion, minced garlic, cumin, smoked paprika, salt, black pepper, cornmeal, and chopped cilantro to the bowl. Mix until well combined.
3. Form the mixture into 4 equal-sized patties.
4. Heat a non-stick skillet over medium heat and lightly grease it with a splash of olive oil. Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through.
5. Warm the corn tortillas in a separate skillet for about 30 seconds on each side or until pliable.
6. Assemble the tacos by placing a patty on each tortilla, topping with slices of avocado and a generous spoonful of pico de gallo.
7. Serve immediately and enjoy your Taco de Frijol!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting digestive health.
• Rich in antioxidants and healthy fats from avocado, supporting heart health.

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