Low Sodium Vegan Black Bean Tacos

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the black beans

2 cans (15 oz each) black beans, drained and rinsed
Rienzi Organic Black Beans 15 oz Wholesome Pantry Organic Black Negros Organic Black Beans, 16 oz Organic Black Beans, 15 oz Organic Low Sodium Black Beans, 15 oz
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2 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp cayenne pepper (optional)
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup water
1 tbsp fresh lime juice

For the pico de gallo

3 medium roma tomatoes, finely diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 small corn tortillas
2 ripe avocados, sliced or mashed
1 lime, cut into wedges

Instructions

1
In a small bowl, combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Stir to combine and set aside while you cook the beans.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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