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Vegan Black Bean Tacos

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  • Cooking time7 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Vegan Black Bean Tacos


  • 1/4 cup (60 mL) Dairy-free Becel® Plant Butter - Salted
  • 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
  • 1/4 cup (60 mL) chopped fresh cilantro leaves
  • 12 corn tortillas, warmed
  • 1 large lime, cut into wedges

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Salted Plant Butter 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. Serve with lime wedges.
Serve with chopped avocado, shredded vegan cheese and salsa, if desired.

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