Super Vegetarian Taco Recipe

Drain and rinse the canned black beans. If using leftover or packaged rice, reheat or fluff to warm. Chop the tomato into small dice (about 1 cup). Shred lettuce if not pre-shredded. Chop cilantro and set aside. Halve the lime.

Sauté aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Season beans

Add the drained black beans to the skillet along with 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. Stir to coat and cook 3–4 minutes until beans are heated through. If mixture seems dry, add 1–2 tbs water.

Finish with lime

Remove skillet from heat and squeeze half the lime over the beans. Taste and adjust salt. Keep beans warm.

Warm rice

If rice is cold, warm it in the microwave covered for 1–2 minutes or heat in a small saucepan with a splash of water over low heat, covered, until hot (2–4 minutes). Stir in a pinch of salt and a squeeze of the remaining lime for brightness.

Warm the tortillas so they are pliable: microwave stacks of 4 tortillas wrapped in a damp paper towel for 20–30 seconds, or heat each in a dry skillet over medium heat 20–30 seconds per side until slightly charred spots appear. Keep wrapped in a towel to stay warm.

Lay a warm tortilla flat. Spoon about 1/4 cup of warmed rice down the center, then 1/4 cup of the seasoned black beans. Sprinkle about 2 tablespoons (approx. 1/8 cup) shredded cheddar cheese over the beans so it melts slightly against the warm filling. Add a small handful (about 1/4 cup) shredded lettuce and 2–3 tablespoons diced tomato.

Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon guacamole. Sprinkle with a teaspoon chopped cilantro and add pickled jalapeños if using. Repeat to make 8 tacos (adjust fillings per taco if making fewer).

Serve immediately with lime wedges on the side for extra squeeze.