Black Bean Tacos w/Creamy Avocado Dip

This recipe is high on my list of perfect meals – it’s easy, vegan, quick, cheap, nutritious, and it feeds a family of four. It’s also delicious.

I make this in a food processor, but it can easily be made without. Just use the back of a fork to mash the ingredients together.

For the tacos:
1 can black beans, drained and rinsed
200g salsa, from a jar is fine
50g grated vegan cheese, I like cheddar or tex-mex
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon garlic salt
18 to 20 small flour tortillas, 6 to 8 inches in diameter

Put everything except the tortillas into a food processor and pulse until you have a nearly-smooth paste. Now spread about three teaspoons of the paste on half of a tortilla, fold over to make a taco, and set aside. Don’t be tempted to overstuff the tacos with filling as it expands when cooked. You really do need less than you think.

Once all of the tacos are made, dry fry each one in a frying pan over medium heat for about a minute and then flip to toast the other side. You’re aiming for a golden brown colour on both sides of the taco.

For the avocado dip:
2 ripe avocados, pitted and peeled
1/2 cup unsweetened plant milk, I use oat milk
1/2 lime, juiced
1 teaspoon salt

Place all ingredients into a food processor and blend until smooth. Serve with the toasted tacos.

This recipe can easily be modified to suit your tastes. For instance, 1/2 teaspoon of cayenne pepper in the bean filling adds a spicy kick. I sometimes add dried, smoked chipotle chilli flakes to my mixture if I want a mild, smoky heat. I’ll also add chopped fresh coriander to the avocado dip if I have it to hand.