Spicy Black Bean Tacos

A delicious Mexican inspired recipe and special offer from our friends at Vegan Food & Living to keep you inspired well beyond May!

These tacos feature black beans as the star ingredient, which are loaded with protein, fibre and nutrient-dense. And with a kick of chipotle chilli, this dish is packed with flavour.

Give it a go and share your pics with us by tagging @no_meat_may on Insta.

Check out the special offer from Vegan Food & Living to receive even more plant-based recipes direct to your door beyond the month of May.


serves 4

2 tbsp olive oil

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 green pepper, deseeded and sliced

2 tbsp sun-dried tomato purée

2 tbsp chipotle chilli paste (or other chilli paste)

800 g/1 lb 12 oz canned black beans, drained and rinsed

100 g/3½ oz tomatoes, roughly chopped

8 vegan taco shells

150 g/5½ oz iceberg lettuce, shredded

1 avocado, sliced


1 Preheat the oven to 180°C/350°F/Gas Mark 4.

2 Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic and green pepper for 5 minutes,

or until the onion is softened and translucent. Stir in the tomato purée, chilli paste and black beans and cook for a further 5 minutes. Stir in the chopped tomatoes and immediately remove from the heat.

3 Place the taco shells upside down on a baking sheet and warm in the preheated oven for 3 minutes.

4 Mix the lettuce and avocado together in a small bowl. Divide the mixture between the taco shells. Reheat the bean mixture if necessary and divide the mixture between the warmed tacos. Serve immediately.

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