Ingredients:

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1/2 cup chunky salsa
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp lime juice
  • 1/2 cup vegan mayonnaise
  • 1/4 cup fresh cilantro, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1 pinch salt
  • 8 small (6-inch) corn tortillas
  • 3 tbsp neutral oil
  • 1 cup shredded vegan cheddar cheese

Instructions:

  1. In a medium bowl, combine the rinsed black beans, salsa, paprika, cumin, garlic powder, and salt. Use a potato masher to crush about 50% of the beans into a thick paste. Stir in the 2 tablespoons of lime juice.
  2. In a separate small bowl, whisk together the vegan mayonnaise, chopped cilantro, minced garlic, 1 tablespoon of lime juice, and a pinch of salt to create the sauce.
  3. Place a generous tablespoon of the bean mixture on one half of a corn tortilla. Sprinkle shredded vegan cheese on top of the beans.
  4. Fold the tortilla over to create a half-moon shape and press firmly with your palm to seal the filling.
  5. Heat oil in a non-stick skillet over medium heat. Fry tacos for 2-3 minutes per side until deep golden-brown and crisp.