Vegan Bean Tacos

Get ready to elevate your taco game with our irresistible Vegan Taco recipe. These mouthwatering delights are a symphony of flavors, bringing together wholesome ingredients in a cruelty-free celebration. Whether you're a seasoned vegan or just exploring the delicious world of plant-based eats, these tacos are about to become your new go-to.

Ingredients:

For the Black Bean & Quinoa Filling:

• 1 cup cooked black beans (canned or cooked from dry)
• 1/2 cup cooked quinoa
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Additional Toppings:

• U-Konserve Mini Containers for sauces and toppings
• Mini tortillas or U-Konserve Reusable Mini Containers for serving
• Lime wedges for garnish

Instructions:

1. Quinoa Prep: In a skillet, heat olive oil over medium heat. Add chopped red onion and cook until softened. Add minced garlic, ground cumin, smoked paprika, salt, and pepper. Stir well. Add cooked black beans and quinoa to the skillet. Cook until heated through and well combined. Adjust seasoning if needed.

2. Make the Avocado Salsa: In a bowl, combine diced avocado, cherry tomatoes, diced cucumber, chopped cilantro, lime juice, salt, and pepper. Gently toss to combine.

3. Assemble the Mini Tacos: Spoon the Black Bean & Quinoa filling into U-Konserve Mini Containers or small tortillas.

4. Top each mini taco with a generous spoonful of Avocado Salsa.

5. Arrange the mini tacos in U-Konserve containers for easy, eco-friendly serving.