These beautiful vegan black bean tacos with avocado and roasted peppers are incredibly easy to make—perfect for a lazy weekend lunch or a speedy weeknight supper.
Just over a year ago I published a new cookbook, Vegan in 15, from Short Books. It’s full of quick, 15-minute vegan recipes that use simple, everyday ingredients and deliver big flavour without fuss.
To celebrate the book’s first birthday I’m sharing a few recipes here. The first is these Black Bean, Avocado & Roasted Pepper Tacos—bright, satisfying and ready in about 15 minutes.
Creating 15-minute recipes is largely about smart shortcuts. For these tacos I use ready-roasted red peppers from a jar; they keep well in the fridge and add instant sweetness and charred flavour. They also work brilliantly in sandwiches, wraps, salads and pasta.
I prefer toasted tortilla wraps for these tacos rather than the pre-fried hard shells. Warmed tortillas are chewy, slightly charred and much easier to fill and fold. Mini tortillas work well if you want a handier portion size.
What is your favourite taco filling? These ones balance the creaminess of avocado with the meaty texture of black beans and the sweetness of roasted peppers—simple, fresh and full of colour.
Recipe
Black Bean & Avocado Tacos
A speedy vegan taco packed with black beans, avocado and jarred roasted peppers. Ready in about 15 minutes and perfect for a quick midweek meal.
Cook Time: 10 mins ·
Total Time: 15 mins
Cuisine: Mexican-inspired ·
Serves: 2
Ingredients
- 1 tablespoon rapeseed or sunflower oil
- Half a red onion, peeled and sliced
- 1 teaspoon ready-chopped garlic or garlic purée
- 200 g tinned black beans, drained and rinsed
- 5 cherry tomatoes, halved
- 1 roasted red pepper (from a jar), sliced into strips
- Half an avocado, cut into 1 cm chunks
- Juice of half a lime
- A handful of fresh coriander (cilantro), roughly chopped
- 2 tortilla wraps (or 4 small wraps)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oil in a small frying pan over medium heat. Add the sliced onion and cook for a couple of minutes until it begins to soften. Add the garlic and cook for another minute.
- Add the drained black beans to the pan. Season generously with salt and black pepper and cook for 3–4 minutes, stirring occasionally, until the beans are warmed through and the onions are tender.
- While the beans are cooking, halve the cherry tomatoes and slice the roasted pepper into thin strips. Put the tomato, pepper and avocado into a small bowl, season with a little salt and pepper, then squeeze over the lime juice and toss gently to combine.
- Heat a second frying pan or griddle and toast each tortilla for about 30–60 seconds on each side until lightly browned and warmed through. Remove and keep warm.
- Stir the chopped coriander into the tomato and avocado mixture. Layer warm tortillas with the black bean and onion mixture, then top with the tomato, pepper and avocado. Serve immediately while warm.
Serving suggestions and tips
These tacos are delicious on their own but also pair well with a simple green salad, a wedge of lime and extra coriander. If you like a touch of heat, add sliced jalapeño or a dash of chilli sauce. For extra creaminess, mash half an avocado into a quick guacamole with a pinch of salt and a squeeze of lime.
Nutrition (per serving)
Estimated values for one serving:
- Calories: approx. 850 kcal
- Carbohydrates: 102.6 g
- Protein: 27.9 g
- Fat: 23.2 g
- Fiber: 24.3 g
If you enjoy these recipes, your support is appreciated.