I can’t resist any meal that includes black beans or guacamole.

That’s why these vegan spicy black bean taco wraps are so appealing.

Pair the sweetness of peach salsa with the flavor and texture of black beans and guacamole — and you’ll know why these tacos are such a hit.

What’s more, replacing taco shells with lettuce leaves lightens this meal but doesn’t detract from the experience.

These vegan spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes.

Black Bean Health Benefits

Black beans are high in protein and fiber, low in fat, and rich in several essential vitamins and minerals.

They are a good source for magnesium, phosphorus and manganese, as well as
the B vitamins thiamin and folate, or folic acid.

One cup provides 20 percent of the RDA for iron and 5 percent of the RDA
for calcium.

The powerful nutrients in black beans help:
-support good health and fight chronic disease
-reduce blood cholesterol
-maintain healthy blood sugar levels
-prevent diabetes, diverticulitis and other gastrointestinal issues
-prevent constipation
-prevent heart disease
-fight cancer and other chronic diseases due to the phytochemicals

The USDA recommends eating at least three cups of beans every week to
derive these healthy benefits.

Spicy Vegan Black Bean Taco Wraps with Guacamole

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4

Ingredients:

2 T. extra virgin olive oil
1 15-oz. can black beans, drained and rinsed
2 T. water
1 t. ground cumin
½ t. chili powder
1 t. smoked paprika
¼ t. cayenne pepper
¼ t. dried Mexican oregano
Sea salt and black pepper, to taste
Optional: ½ medium red bell pepper, finely diced

Guacamole Ingredients:

2 large ripe avocados, pitted
1 medium tomato, seeded and diced
3 T. fresh lime juice
2 T. fresh cilantro, minced
½ medium jalapeño, finely diced
Sea salt and black pepper, to taste

To Serve:

Peach or Mango Salsa
Iceberg, butter, or Romaine lettuce leaves for wrapping

Directions:

Heat olive oil in a skillet over medium heat.

Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano.

Season with salt and black pepper, to taste, and stir to combine.

Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes.

Remove from heat and set aside.

While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl.

Add tomato, lime juice, fresh cilantro, and jalapeño.

Season with salt and black pepper, to taste, and stir to combine. Set aside.

Transfer warm beans to a bowl and add diced bell pepper, if using.

Sprinkle with additional spices, if desired.

Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and this spicy peach salsa.

Enjoy!

What are your favorite taco ingredients?

Share your thoughts and comments with us.

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