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Super Yummy Vegan Black Bean Tacos

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By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.

When I’m thinking Mexican, I resort to a black bean mixture that is spiced and warmed to serve as the basis of whatever dish I prepare – be it a dip, a filling, or a dish in it own right. Whatever I use the black bean mixture for, it’s bound to be an easy, no-fuss way to get the Mexican flavors quickly and most satisfyingly. Enjoy!

Black Beans: regulate blood sugar, are packed with soluble fiber, have anti-inflammatory properties, prevent cancer with its antioxidant potency, contribute to nervous system health, and are a rich source of molybdenum, which has detoxifying properties.


1 can (14 oz) black beans, drained and rinsed
1 medium onion
6-8 baby bell mushrooms
1 clove garlic
1/2 jalapeno
1 tablespoon olive oil
Dash of salt
Dash of pepper
1/2 teaspoon cumin
1/4 teaspoon red pepper


Chop the onions, mushrooms, garlic and jalapeno.

In a medium saucepan brought to high heat, add olive oil, onion, garlic, jalapeno, salt and ground black pepper. Stir and cook until onions become slightly transparent. Add chopped mushrooms along with the red pepper and cumin. Cook for another 3-5 minutes or until mushrooms are tender.

Add drained and rinsed black beans and stir until warmed.

Scoop black bean mixture into hard or soft tacos and top with greens, tomatoes, guacamole, or sour cream. Enjoy!

Bon Appetit!

xo Aylin

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  • Liane Blanco

    These look so good! Tomorrow is going to be Taco Night at my house! 🙂

  • Liane Blanco

    I’ve made these three times so far – the last time, I added a cubed potato to the onion and pepper. Sort of a “tacos de oro y negro” thing. I also used canned jalapeños – 3 of them. Delicious!

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