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Cuban-Style Black Bean Tacos

with Pickled Onions & Guacamole

dinner

These quick and easy tacos are perfect for a weekday evening. Limit your use of pots and pans by pickling the vegetables in the same saucepan you cook the rice in, just transfer them into a bowl and refrigerate until you’re ready to serve.

Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Soy-Free Appetizer Beans/Legumes Dinner
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
750
FAT
17g
CARBOHYDRATES
122g
PROTEIN
25g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 1 red onion
  3. 1 jalapeño
  4. 1 Roma tomato
  5. 13.4 oz black beans
  6. ¼ cup apple cider vinegar
  7. 4 tsp turbinado sugar
  8. ½ cup basmati rice
  9. 1 tsp Mexican oregano
  10. 1 tsp chorizo spice blend
  11. 2 tsp vegetable broth concentrate
  12. 6 corn tortillas
  13. 1 avocado
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Large skillet
  • 2 small saucepans

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 350°F. Peel and mince garlic. Peel and halve the red onion, then mince one half and thinly slice the other. Trim, deseed, and mince the jalapeno. Chop the tomato. Drain and rinse the black beans.

2
Get picklin’

Add the sliced onion to a small saucepan with just 3 tbsp apple cider vinegar (reserve the remainder for the beans), turbinado sugar, a pinch of salt, and ¼ cup water. Bring onions to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. Transfer pickled onions to a bowl and place in the refrigerator to cool.

3
Cook the rice

Add basmati rice, 1 cup water, and a pinch of salt to another small saucepan and bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 12 to 15 minutes. Turn off heat and leave covered for 10 minutes; then fluff rice with a fork.

4
Simmer the beans

Place a large skillet over medium-high heat with 1 tsp olive oil. Add half of the minced onion, minced garlic, Mexican oregano and chili spice, and cook until onions are soft; 3 to 5 minutes. Add the black beans and ½ cup water, vegetable broth, remaining apple cider vinegar, to the skillet. Lower heat and cook until hot, about 5 to 6 minutes. Mash half of the beans with the back of a fork and cover to keep warm.

5
Make the guacamole

Wrap corn tortillas in foil and warm in the oven. Halve and remove the pit from the avocado. Scoop the avocado flesh into a medium bowl and mash with the back of a fork. Add the remaining minced red onion, chopped tomato, and as much or as little of the minced jalapeno as you’d like. Mix guacamole well to combine and season with salt.

6
Serve it up

Remove tortillas from the oven and divide between large plates. Top each tortilla with cooked rice, Cuban-style black beans, guacamole, and pickled red onions.