Vegan Tacos

🥘 Ingredients

Pico de Gallo

• fresh cilantro
  2 tbsp
• jalapeno pepper
  1
• large tomato
  1
• lime juice
  2 tbsp
• onion
  4 tbsp
• salt
  1/4 tsp

Tacos

• black beans
  2 cans
• canola oil
  1 tbsp
• chili powder
  2 tsp
• dairy-free sour cream
  1/2 c
• dried oregano
  3/4 tsp
• flour tortillas
  8
• garlic cloves
  2
• ground cumin
  1 tsp
• onion
  1 small
• pepper
  1/4 tsp
• ripe avocado
  1 medium
• salt
  1/2 tsp

🍳 Cookware

• small bowl
• large skillet

Pico de Gallo

1. 1

   Combine large tomato (chopped), onion (finely chopped), jalapeno pepper (seeded and finely chopped), fresh cilantro (chopped), lime juice , and salt in a small bowl . Set aside.

   large tomato: 1, onion: 4 tbsp, jalapeno pepper: 1, fresh cilantro: 2 tbsp, lime juice: 2 tbsp, salt: 1/4 tsp

Tacos

1. 1

   Heat canola oil in a large skillet over medium heat. Add onion (chopped) and cook until tender, ⏱️ 3-5 minutes .

   canola oil: 1 tbsp, onion: 1 small
2. 2

   Stir in garlic cloves (minced) and cook for ⏱️ 1 minute .

   garlic cloves: 2
3. 3

   Add black beans (15 oz each, rinsed and drained), chili powder , ground cumin , dried oregano , salt , and pepper . Cook until heated through, ⏱️ 5-7 minutes .

   black beans: 2 cans, chili powder: 2 tsp, ground cumin: 1 tsp, dried oregano: 3/4 tsp, salt: 1/2 tsp, pepper: 1/4 tsp
4. 4

   Fill flour tortillas (6-inch, warmed) with the bean mixture, pico de gallo, ripe avocado (cubed), and dairy-free sour cream .

   flour tortillas: 8, ripe avocado: 1 medium, dairy-free sour cream: 1/2 c