These vegan bean tacos are my favorite easy weeknight meal because they're made in under 30 minutes, are high in plant protein, have an entire bell pepper hidden in them, and taste absolutely delicious. My 3 year old can't get enough of these!
1 bell pepper, cleaned, seeded, and chopped
1 medium sized onion, chopped
1 (15 oz) can corn, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 tsp salt
2 tbsp avocado oil, for cooking
Organic yellow corn taco shells
1
Heat a large skillet on medium-low flame and add avocado oil. Add in your chopped onions + bell peppers and sauté until golden brown.
2
Add in your corn and beans. Follow that by adding in your marinara sauce, taco seasoning, and salt. Mix together well, and simmer on a low flame with the lid slightly ajar for about 10 minutes.
3
Heat your taco shells in the toaster for 2 minutes on 300F so they're crispy.
4
Add the bean mixture into your tacos, and enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Vegan, Vegetarian
Ingredients
1 bell pepper, cleaned, seeded, and chopped
1 medium sized onion, chopped
1 (15 oz) can corn, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 tsp salt
2 tbsp avocado oil, for cooking
Organic yellow corn taco shells