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Vegan Black Bean Tacos

  • Cooking time
  • Prep time
  • Portions 4
recipe image Vegan Black Bean Tacos

Ingredients

  • 1/4 cup (60 mL) Becel® Vegan margarine
  • 2 small zucchini, chopped
  • 1 small red bell pepper, chopped
  • 1 small onion, chopped
  • 2 tsp. (10 mL) chili powder
  • 1 clove garlic, finely chopped
  • 1/2 tsp. (2 mL) salt
  • 2 cups (500 mL) reduced sodium black beans, rinsed and drained
  • 12 corn tortillas, warmed
  • 4 cups (1 L) shredded romaine lettuce
  • 1/4 cup (60 mL) chopped fresh cilantro leaves
  • 1 large lime, cut into wedges
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Melt Becel® Vegan margarine in large nonstick skillet over medium-high heat and cook zucchini, red pepper, onion, chili powder, garlic and salt, stirring occasionally, until vegetables are tender, about 5 minutes.
  2. Stir in beans and cook until heated through, about 2 minutes. Stir in cilantro.
  3. Spoon bean mixture into tortillas. Top with lettuce and serve with lime wedges.

TIP:

Serve with chopped avocado, shredded vegan cheese and salsa, if desired.