Daniel Fast Vegan Black Bean Tacos

Daniel Fast Vegan Black Bean Tacos offer a wholesome and flavorful meal that aligns perfectly with the principles of the Daniel Fast. These tacos are not just a dietary compliant option but a truly delicious and satisfying dish everyone can enjoy.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 tacos

Course: Main Course, Tacos

Cuisine: Daniel Fast, Vegan

Ingredients Equipment Method Notes

Ingredients

For the Black Bean Filling

2 (15-ounce) cans black beans rinsed and drained
1 tablespoon olive oil or avocado oil for a higher smoke point
1 medium yellow onion finely chopped
2 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder adjust to your spice preference
1/4 cup vegetable broth low sodium
to taste salt use sparingly if adhering to strict Daniel Fast salt guidelines
to taste freshly ground black pepper use sparingly if adhering to strict Daniel Fast salt guidelines

For the Tacos and Toppings

8-10 corn tortillas ensure they are 100% corn and free of additives
1/4 cup fresh cilantro chopped
1/4 cup red onion thinly sliced (optional, for a bit of bite)
1 avocado sliced or diced
lime wedges for serving

Equipment

Large skillet or sauté pan
Dry skillet
Oven (optional)
Foil (optional)
Microwave-safe dish (optional)
Airtight container
Freezer-safe container or heavy-duty freezer bag (for freezing)

Method

Heat the olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
1 tablespoon olive oil, 1 medium yellow onion
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground cumin, smoked paprika, and chili powder to the skillet. Stir well to toast the spices for about 30 seconds, which enhances their flavor.
2 cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder
Add the rinsed and drained black beans to the skillet. Stir to coat the beans with the spices and aromatics.
2 (15-ounce) cans black beans
Pour in the vegetable broth. Bring the mixture to a gentle simmer. Using the back of a spoon or a potato masher, gently mash about half of the black beans directly in the skillet. This creates a creamier texture for the filling.
1/4 cup vegetable broth
Continue to simmer for 5-7 minutes more, or until the sauce has slightly thickened and the flavors have melded together. Taste and adjust seasoning with salt and pepper if desired, keeping Daniel Fast guidelines in mind.
to taste salt, to taste freshly ground black pepper
While the bean filling is simmering, warm your corn tortillas. You can do this by:
- Stovetop: Briefly heat them one at a time in a dry skillet over medium-high heat until pliable and slightly warmed.
- Oven: Wrap a stack of tortillas in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
8-10 corn tortillas
Spoon a generous portion of the seasoned black bean filling into each warm tortilla.
Garnish your Daniel Fast Vegan Black Bean Tacos with fresh chopped cilantro, thinly sliced red onion (if using), and slices or cubes of fresh avocado.
1/4 cup fresh cilantro, 1/4 cup red onion, 1 avocado
Serve immediately with lime wedges on the side for squeezing over the tacos.
lime wedges

Notes

Store any leftover Daniel Fast Vegan Black Bean Taco filling in an airtight container in the refrigerator for up to 3-4 days. Store any prepared toppings like chopped cilantro or sliced avocado separately. Avocado will darken over time, but is still perfectly edible. Reheat the filling on the stovetop or in the microwave. Reheat tortillas in a dry skillet, oven, or microwave. The black bean filling freezes well for up to 2-3 months.