Mexican-inspired · tacos
Vegetable and Black Bean Tacos
Black beans and sauteed summer vegetables fill corn tortillas with avocado, radish, cilantro, and lime.
Total time25 min
Hands-on22 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook mushrooms in olive oil over medium-high heat until browned, 6 minutes. Fold in spinach until wilted.
- 02
Add tomato, black beans, taco seasoning, and 1/4 cup water. Cook until hot and lightly saucy, 4 minutes.
- 03
Warm the corn tortillas in a dry skillet or microwave.
- 04
Fill tortillas with the bean mixture and top with avocado, radish, and lime juice.
Make it work
Useful swaps
- Use chopped kale instead of spinach.
- Pinto beans can replace black beans.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
