Black Bean Breakfast Tacos
Quick · 20 min · Serves 2 · Mexican
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
Corn tortillas filled with black beans mashed with sweetcorn, onion, smoked paprika and a splash of orange juice, topped with lettuce, tomato and avocado.
Ingredients
For 2 servings
Toppings
- 30 g lettuce, shredded (about ⅓ cup)
- 1 tomato, small, diced
- 1 avocado, thinly sliced (optional)
- 2 tbsp salsa, or hot sauce (optional)
Filling
- 1 tsp olive oil
- 0.5 onion, yellow or red, diced
- 30 g mushroom, chopped (optional)
- 80 g corn, fresh or frozen kernels
- 0.5 can black bean, drained and rinsed
- 1.5 tbsp nutritional yeast (optional)
- 0.25 tsp salt
- 0.25 tsp black pepper, freshly ground, to taste
- 0.25 tsp chili powder, or more to taste
- 0.25 tsp smoked paprika
- 1.5 tbsp orange juice, fresh
Tortillas
- 6 corn tortilla
Steps
Toppings
- Prep the toppings first: shred the lettuce, dice the tomato and slice the avocado, so everything is ready when the filling is.
Filling
- Heat the oil in a medium skillet over medium heat. Add the onion, mushrooms (if using), corn and black beans and sauté for 4 to 5 minutes, stirring now and then, until the onion is soft.
- Add the nutritional yeast (if using), salt, pepper, chili powder, smoked paprika and orange juice, and mash everything together in the pan with a potato masher, as chunky or as smooth as you like. Without a masher, pulse it briefly in a small food processor. Tip the filling into a bowl.
Tortillas
- Wipe out the skillet and warm the tortillas one at a time for 20 to 30 seconds per side, until soft and pliable. Stack them in a clean towel as you go to keep them warm.
To serve
- Fill each tortilla with a little lettuce and the bean filling, then top with the tomato, the avocado and the salsa (if using). Eat as soon as they're assembled. Leftover filling keeps in an airtight container in the fridge for up to 4 days; reheat it gently on the stove.