Eosinophilic Esophagitis Friendly Vegan Black Bean Tacos
Total time35 min
Prep time15 min
Cook time20 min
4.6(27)
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Learn more →Ingredients
4 servings
For the black beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 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
- 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
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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