Tags: vegetarian, vegan, gluten-free
Makes ~18-20 Tacos
Ingredients:
- 1 Large Sweet Onion
- 2 Red Bell Peppers
- 3-4 Tablespoons Minced Garlic
- 1/2 Cup Olive Oil
- 3/4 Cup White Wine
- 3 Cans Black Beans
- 18-20 small white corn tortillas
- 1-2 Sliced Limes
- Shredded Cheddar Cheese (Optional)
Chop the peppers and onion. Sautee peppers and onions with garlic in olive oil until the onions begin to turn translucent.
Drain about half the liquid from the canned black beans and stir them into the vegetables.
Add wine and simmer for about 45 minutes or until the liquid is mostly evaporated.
Serve 2-3 tablespoons of beans in each tortilla. Add a squeeze of lime juice and cheese (if not intended to be vegan)
Allergens
- Milk (dairy) — the optional shredded cheddar. Omit it to keep the tacos vegan and dairy-free.
- Sulfites — the white wine (and some people avoid alcohol; most of it cooks off during the 45-minute simmer, but traces may remain).
- Possible gluten / wheat — corn tortillas are usually gluten-free, but check the package.
Without the cheese, these tacos are vegan. They are otherwise free of egg, nuts, soy, shellfish, and fish.
Nutrition
Estimated per taco for a yield of ~19 tacos (a typical serving is about 3 tacos). Figures are for the vegan version, without cheese.
Per taco
| Amount | |
|---|---|
| Calories | ~155 |
| Fat | ~7 g |
| Carbs | ~20 g |
| Protein | ~4 g |
| Sodium | ~140 mg |
Whole recipe (~19 tacos)
| Amount | |
|---|---|
| Calories | ~2,930 |
| Fat | ~125 g |
| Carbs | ~383 g |
| Protein | ~78 g |
| Sodium | ~2,700 mg |
The 1/2 cup of olive oil is the single biggest contributor (~960 calories, roughly a third of the recipe, or ~50 cal per taco); using less oil is the easiest way to lighten these. The corn tortillas and black beans supply most of the carbs and protein. Adding shredded cheddar adds roughly 30 calories per taco (and makes it non-vegan).
These values were estimated by Claude (an AI assistant) and may be inaccurate. Treat them as rough approximations, not exact figures.