Of which 8.9 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (black beans) · Unsaturated fat (avocado)
Allergens gluten
Black bean tacos
Quick tacos with seasoned black beans, corn, avocado and lemon.
Ingredients
- 8 small flour tortillas, taco size (160 g / 5½ oz)
- 300 g (10½ oz) cooked black beans, drained
- 100 g (3½ oz) cooked corn
- 150 g (5½ oz) chopped tomato
- 60 g (2 oz) red cabbage, cut into thin strips
- 100 g (3½ oz) avocado, sliced
- 1 tbsp lemon juice (15 g / ½ oz)
- 1 tsp ground cumin (3 g)
- chili flakes, salt and pepper, to taste
- water, as needed — for heating the beans
Method
- In a small skillet, heat the black beans with the cumin and a little water for 5 minutes, until piping hot and lightly mashed.
- Warm the tortillas in a dry skillet for 30 seconds per side.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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