Delish Two Bean Tacos with Avocado (+ A Recipe for One Minute Tofu Mayo)

Alice via Ffffound


After spending a little too much time on the pasta side of town, we were craving a different kind of dinner comfort last night. A crispy, Mexican kind of comfort.

Taco time!

This two bean filling is so good I could eat it by the bowlful, tacos or no tacos! Red kidney beans and homemade refried black beans mix with spiced tomatoes and fresh coriander to form the main attraction of these belly-filling vegan tacos; creamy chunks of avocado add a cool, creamy flavour to pull it all together.

I have included a recipe for a Two Minute Tofu Mayo as well, because it’ll go well with the big green salad you are gonna eat with these babies ♥


Delish Two Bean Tacos with Avocado


1 tbsp olive oil
1/2 medium red onion, diced
1 clove garlic, crushed
1/4 tsp chilli powder
1 cup canned chopped tomatoes
2 tbsp tomato paste
1 tbsp taco seasoning mix
1/8 tsp sea salt
fresh ground black pepper
1 x 400g can black beans in chilli sauce, drained and lightly rinsed *
1 x 400g can kidney beans, drained and rinsed
2 tbsp fresh coriander leaves, finely chopped
6 taco shells
1 medium avocado, diced



First, turn the black beans in chilli sauce into refried beans by adding them to a medium hot frying pan, seasoning with sea salt and fresh black pepper. Mash well with potato masher. Cook for 4-5 minutes, until beans thicken. Set aside.

Preheat oven to 150 C.

Heat olive oil briefly in a medium hot frying pan; cook onion and garlic, stirring regularly, for 3-4 minutes, until onion softens.

Stir in chopped tomatoes, tomato paste and taco seasoning. Simmer, uncovered, for 5-6 minutes, until mixture is reduced and thickened.

Add black beans and kidney beans, stirring until mixed well. Reduce heat and cook for 5 minutes. Stir in coriander. Reduce heat to very low and cover until needed.

Put tacos on a baking tray or dinner plate and place in preheated oven for 5 minutes to warm them.

Fill warm taco shells with a few chunks of avocado, followed by bean mixture, more avocado and more beans. **

Serve with salsa, and a fresh green salad with tofu mayo (recipe follows).

Serves 2-3.


One Minute Tofu Mayo

300g silken tofu
2 tbsp white balsamic vinegar + 1 tsp reserved
1/4 tsp sea salt
dash of fresh ground black pepper
2 tbsp olive oil
1 tsp pure maple syrup

Blend tofu, 2 tbsp vinegar, sea salt, black pepper and olive oil until smooth. Pour into a small bowl. Add remaining vinegar, and maple syrup. Mix well with a fork. Refrigerate in an airtight container for up to 7 days, using as needed.

This is a good “base mayo” to doctor with fresh herbs according to your taste; try adding 2 tsp chopped fresh basil to each tablespoon portion of mayo to add a burst of summer flavour to your salad greens. Basil rules ♥


* if you can’t get hold of black beans in chilli sauce, make your own by adding a couple of tablespoons of your favourite chilli sauce to a drained, rinsed can of black beans

** leftover bean mixture can be stored in an airtight container, in a refrigerator, for up to 3 days



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