Our vegan avocado tacos combine contrasting textures and bold flavors: velvety avocado, spiced black beans, lightly caramelized corn, and pickled red onion for a perfect balance of creaminess and crunch. Easy to assemble and made with simple ingredients, they are designed for those seeking a contemporary, colorful option suitable for any casual occasion.
Perfect served with a squeeze of lime, fresh cilantro, and a light plant-based yogurt sauce to enhance every bite without weighing it down.
Ingredients
- 8 pcs corn tortillas (15 cm, heat before serving)
- 2 pcs ripe avocado (sliced or mashed for guacamole)
- 240 g black beans (boiled or canned, rinsed and drained)
- 150 g sweet corn (grilled or drained from the can)
- 200 g cherry tomatoes (cut into wedges)
- 1 pcs red onion (thinly sliced and marinated with lime)
- 2 pcs lime (juice and a few wedges for serving)
- 10 g fresh coriander (coarsely chopped)
- 2 tablespoons extra virgin olive oil (for seasoning and lightly grilling)
- 1 teaspoon ground cumin (to flavor the beans)
- 1 teaspoon smoked paprika (for the corn)
- 1 teaspoon salt (or as needed)
- 1/2 teaspoon black pepper (freshly ground)
- 100 g plant-based yogurt (optional) (for a creamy sauce alternative to mayonnaise)
- 1 spoon seed oil (to grill the tortillas without altering their taste)
Preparation
-
1
Marinate the onion: place the sliced red onion in a bowl with the juice of 1 lime, a pinch of salt, and let it rest for at least 10 minutes.
Durata indicativa: 10 min
Tip: Marinating the onion reduces its intensity and adds freshness; you can prepare it in advance.
-
2
Prepare the bean filling: heat a tablespoon of oil in a pan, add the drained black beans, cumin, salt, and pepper; cook for 5-7 minutes until they are hot and slightly dry.
Durata indicativa: 8 min
Tip: Lightly mash some beans with the back of a spoon to create a creamier texture.
-
3
Grill the corn: sauté it in a pan with a drizzle of oil and smoked paprika for 3-4 minutes until lightly caramelized.
Durata indicativa: 4 min
Tip: For extra aroma, you can use a griddle to get dark marks and a smoky flavor.
-
4
Prepare the avocado cream: mash the avocados with the juice of 1/2 lime, salt, and pepper; if you want a smoother texture, mix in a tablespoon of plant-based yogurt.
Durata indicativa: 5 min
Tip: Do not overwork the avocado to keep some chunks and a pleasant texture.
-
5
Heat the tortillas: warm them in a non-stick pan with a drizzle of seed oil for 30-40 seconds per side until lightly browned.
Durata indicativa: 2 min
Tip: Keep the tortillas covered with a clean cloth to maintain softness.
-
6
Assemble the tacos: spread the avocado cream on the tortillas, add the black beans, grilled corn, tomatoes, and pickled onion, finish with cilantro and a squeeze of lime.
Durata indicativa: 5 min
Tip: Distribute the ingredients evenly on each tortilla, avoid overloading them.
-
7
Serve immediately: accompany with lime wedges and, if desired, a spicy sauce or extra plant-based yogurt.
Durata indicativa: 1 min
Tip: Tacos are best when freshly assembled to maintain the crispness of the corn and the freshness of the avocado.
Notes and Tips
Marinating the onion reduces its intensity and adds freshness; you can prepare it in advance.
Lightly mash some beans with the back of a spoon to create a creamier texture.
For extra aroma, you can use a griddle to get dark marks and a smoky flavor.
Do not overwork the avocado to keep some chunks and a pleasant texture.
Keep the tortillas covered with a clean cloth to maintain softness.
Distribute the ingredients evenly on each tortilla, avoid overloading them.
Tacos are best when freshly assembled to maintain the crispness of the corn and the freshness of the avocado.
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