Avocado and Bean Tacos

I love taco night! Tacos are such a versatile and fun option if you have friends over since everyone can get involved in assembling their own. This vegan recipe is quick, healthy and full of great nutrients from the beans and the fresh vegetables.  

You can prep everything in advance and keep it in the fridge so you've got tasty meals throughout the week!

Makes 12. 


For the black beans: 

1 can black beans, drained

1/2 white onion, chopped

1 tbsp olive oil 

1 tsp garlic, crushed

1/4 tsp cayenne pepper

1/4 tsp chilli flakes

1/2 tsp ground cumin 

Salt and pepper 

For the Pico de Gallo:

4 tomatoes, chopped 

A bunch of coriander 

1/2 white onion, diced 

1/2 tsp garlic, crushed 

1tbsp fresh lime juice 

1 tbsp extra virgin olive oil

For assembling:

1 Iceberg lettuce, shredded

2 avocados, diced 

A packet of corn or wheat tortillas/ tacos 

Vegan sour cream to serve 


1. Sauté the onion, garlic, cayenne pepper, chilli flakes and ground cumin until soft. Add in the black beans and heat through. If it’s becoming dry, add in a little water.

2. To make the Pico de Gallo, add the chopped tomatoes, coriander and onion to a bowl. Toss together with the garlic, lime juice and olive oil. Season with salt and pepper.

3. Shred your lettuce and chop your avocado. 

4. Heat your tortillas either in the oven or by frying them slightly, or use taco shells. 

5. Assemble by adding some shredded lettuce to your tortilla, then black beans, then pico de gallo, then diced avocado and top with a drizzle of vegan sour cream. 

I like to sometimes fry crumbled tofu and mix it with a pre-made vegan taco spice mix to make it more filling. Also, when I don't have the time to make all the ingredients from scratch, I buy the toppings ready-made such as salsa or pico de gallo. 


vegan, soy free, nut free

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