These earthy black bean tacos are delicious and also a great source of protein. They’re also much less carbon intensive than meat, which is good news for your taste buds and the environment. Try pairing with peacamole and pico de gallo.


  • 1 tablespoon vegetable oil
  • 2 garlic cloves, chopped
  • 2 x 400 grams cans of black beans, drained and rinsed (or other beans if that is what you have)
  • 2 tablespoon cider vinegar (or another vinegar if that is what you have)
  • 1 tablespoon date syrup (or another sweetener such as honey)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • Sea salt and cracked black pepper
  • Taco tortillas


  1. In a large frying pan, heat the oil and add the garlic. Fry until softened, then add the beans. Pour in the cider vinegar, date syrup and spices, to taste.
  2. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  3. Heat a frying pan or steamer and quickly griddle the taco tortillas or steam a stack of them to warm up.

Hard core want more? These black bean tacos are great on their own or you could serve with some peacamole and/ or pico de gallo.