Crispy Black Bean Tacos

Mon, 13 April 2026

Crispy Black Bean Tacos

Delicious, crispy tacos ideal for a springtime meal and this version is totally vegan too

Ingredients

• 60g mixed nuts
• 300g Irish Mushrooms finely chopped
• 20g nutritional yeast
• 1 tin of black beans
• 4 cloves garlic, finely chopped
• ½ onion chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 ½ teaspoons dried coriander
• 100g chilli sauce
• 8 small tortillas or 4 large
• 150g shredded vegan cheese
• 100g oat or soya natural yoghurt
• 50g fresh coriander

Method

Put a pan onto medium heat and add the mixed nuts, keep stirring them until lightly toasted. Then remove and add to a pestle and mortar or blender and lightly smash.

Then add a splash of oil, keep on a medium heat and add the onion and garlic, season and cook until soft. Add the spices and stir together for 2 minutes until cooked, then add the chopped mushrooms and cook until soft. Drain and wash the black beans and add to the pan. Stir in the chilli sauce and season with salt and pepper.

½ fill the tortillas with the bean mix and sprinkle over the cheese then fold in half.

Heat a clean pan on a medium heat, add a splash of oil and fry the tacos on both sides until crispy

Place them on a serving platter and drizzle with the yoghurt and chopped coriander