Tacos Vegetarianos Recipe

Prepare and warm pan

Heat a large skillet over medium heat. Add olive oil and allow to warm for 30 seconds.

Add the finely chopped onion to the skillet and sauté 4–5 minutes until translucent and starting to soften.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the cooked beans, cumin, smoked paprika, salt and black pepper. Cook 4–6 minutes, mashing about one-third of the beans with the back of a spoon to create a saucy texture while leaving some whole beans for bite.

Add the lime juice and chopped cilantro, stir to combine, taste and adjust seasoning. Keep warm on very low heat while you prepare other components.

Combine the diced tomatoes, diced onion, chopped cilantro and chopped jalapeño (if using) in a small bowl.

Add the lime juice and salt, stir gently. Let rest 10 minutes at room temperature so flavors meld. Taste and adjust salt or lime as needed.

Cut the avocados in half, remove pits and scoop flesh into a bowl. Mash with a fork to your preferred texture (smooth or slightly chunky).

Stir in the lime juice, salt, pepper, chopped cilantro and optional diced tomato. Taste and adjust seasoning. Cover with plastic wrap directly on the surface to minimize browning if not using immediately.

Warm the tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable with slight char spots, or wrap in foil and heat in a 180°C (350°F) oven for 5–7 minutes.

Build each taco: place about 2–3 tablespoons of the warm bean mixture down the center of a tortilla.

Top the beans with 1–2 tablespoons pico de gallo, a spoonful (about 1–2 tablespoons) of guacamole, and sprinkle 2 tablespoons of shredded mozzarella over each taco.

If desired, finish with a squeeze of lime, a few drops of hot sauce or sliced radish for crunch. Serve immediately while warm.