20 Minute Teriyaki Black Bean Tacos
These 20 Minute Teriyaki Black Bean Tacos are plant-powered wonders that combine hearty black beans with a luscious teriyaki glaze and crisp toppings for a burst of sweet and savory flavor.
Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup low-sodium soy sauce or tamari
- 1/4 cup maple syrup or honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch dissolved in 2 tablespoons cold water
- Pinch of red pepper flakes (optional)
- 1/2 head purple cabbage, thinly sliced
- 1 large carrot, julienned or grated
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Pinch of sea salt
- 12 small corn or flour tortillas
- Sliced avocado
- Sesame seeds
- Extra lime wedges
Instructions
- In a medium bowl, combine purple cabbage, carrot, cilantro, lime juice, and sea salt for the slaw.
- In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and ginger.
- Pour in soy sauce, maple syrup, and rice vinegar, bringing to a gentle simmer.
- Whisk in the cornstarch slurry until sauce thickens, about 1-2 minutes.
- Stir in black beans and let simmer for a few minutes to warm through.
- Warm tortillas in a skillet, microwave, or oven.
- Assemble tacos with beans, slaw, avocado, and sesame seeds. Serve with lime wedges.
Notes
Use fresh ingredients for best flavor. Adjust sweetness and heat to taste. Can store components separately to maintain freshness.