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Vegan Black Bean Taco Wraps with Fresh Guacamole

Spicy Black Bean Taco Wraps with Fresh Guacamole

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Vegan Black Bean Taco Wraps with Fresh Guacamole

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Main Courses

By Mama Veggie – Serves: 4

Prep Time: 15 minutes – Cooking Time: 5 minutes

This recipe for vegan black bean taco wraps with fresh guacamole is on the table in about 20 minutes. It's my recipe suggestion if you want a "go to" Meatless Monday meal, or want a healthier Taco Tuesday.

Ingredients

2 T. extra virgin olive oil

1 15-oz. can black beans, drained and rinsed

2 T. water

1 t. ground cumin

½ t. chili powder

1 t. smoked paprika

¼ t. cayenne pepper

¼ t. dried Mexican oregano

Sea salt and black pepper, to taste

Optional: ½ medium red bell pepper, finely diced

Guacamole Ingredients:

2 large ripe avocados, pitted

1 medium tomato, seeded and diced

3 T. fresh lime juice

2 T. fresh cilantro, minced

½ medium jalapeño, finely diced

Sea salt and black pepper, to taste

To Serve:

Mango salsa or my quick and easy spicy salsa

Iceberg, butter, or Romaine lettuce leaves for wrapping

Instructions

1

Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.

2

Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.

3

While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.

4

4. Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and this quick and easy spicy salsa, or the salsa of your choice (mango is another one of my favorites.) Enjoy!