Black Bean and Avocado Breakfast Tacos
Warm corn tortillas filled with spiced black beans, avocado and a fresh tomato salsa with lime and coriander – vegan and gluten-free.
- 20 min
- 495 kcal / serving
- easy
- vegan
- Protein
- 16.5 g
- Fat
- 19.1 g
- Carbs
- 54.4 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 6 small gluten-free corn tortillas (100% corn, approx. 15 cm)
- 1 can black beans (drained weight approx. 240 g each)
- 1 red onion
- 1 garlic clove
- 1 tbsp rapeseed oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 ripe avocado
- 2 tomatoes
- 1 lime
- 1/2 bunch coriander
- Salt
- Pepper
Method
- When shopping, make sure the tortillas are made from corn only: many supermarket tortillas contain wheat flour. Rinse the beans in a sieve and drain.
- Finely dice the onion and chop the garlic. Heat the oil in a frying pan and sauté two thirds of the onion and the garlic for 2 minutes. Add the beans, cumin, paprika and 3 tbsp water, heat for 5 minutes and roughly mash the beans with a fork. Season with salt.
- For the salsa, finely dice the tomatoes, chop the coriander and squeeze the lime. Mix the tomatoes with the remaining onion, half of the lime juice, the coriander, salt and pepper.
- Halve and stone the avocado, slice it and drizzle with the remaining lime juice.
- Warm the tortillas in a dry frying pan for 20–30 seconds per side until soft and pliable.
- Fill the tortillas with beans, avocado and salsa and serve immediately.
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