I am absolutely in love with these tacos! The avocado fries are so awesome, even if you don’t make the tacos, just try out the avocado fries on their own. They’d be the perfect appetizer, maybe with a spicy ketchup?
The barbecue sauce black beans aren’t so bad either. I used my dark and smoky barbecue sauce for these guys, and they came out pretty awesome, if I do say so myself.
The best part about these tacos is that they look fancy, but are actually super quick and easy to make, perfect for a casual dinner with friends or a weeknight meal.
You can also turn this recipe into a taco salad, by adding more greens and crumbling some taco shells on top. Add a generous spritz of lime and you’ll be off to the races!
Black beans in a sweet and smoky barbecue sauce are topped with crispy spicy avocado fries in this delicious taco. This recipes is vegan, gluten free, easy and delicious, as always!
- 1 ripe Avocado, sliced
- 1/3 c of Rice Krispies Cereal (GF if needed)
- 1/2 tsp Sriracha dried spice (optional)
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/2 tsp Paprika
- Pepper to taste
- 1/2 c Unsweetened Non-Dairy Milk of choice
- 2 c or 1 can of Black Beans, drained and rinsed
- 1 clove Garlic, minced
- 1/4 c Ketchup
- 1 Tbsp Molasses
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Cocoa Powder
- 1 Tbsp Tamari
- 1 tsp Sriracha
- Tacos shells (GF if needed)
- Green of choice (I used kale + romaine mix)
- Salsa of choice
Preheat the oven to 420F.
Cut an avocado in half and remove the skin. Slice each half, lengthwise, into about six pieces.
Make the breading by adding the rice crisps to a bowl and mashing them with a spoon or fork until broken up. Add the spices and stir to mix.
Add the almond milk to a second bowl.
Dunk your avocado pieces into the almond milk and then roll in the rice crisp mixture. Place on a tinfoil lined baking sheet.
Bake for 15 minutes, or until browned, flipping after 7.
Put a pan on medium heat. Add the minced garlic and cook for a minute before adding the black beans and the other barbecue sauce ingredients.
Cook another 5 minutes.
Add the black beans to your taco shell, followed by whatever green you are using, the salsa and one of the avocado fries. Garnish with fresh lime and enjoy!
*If you don't have a Sriracha dry spice, sub Chili.
*You can use store bought barbecue sauce as well, if desired.
*I couldn't find gluten-free rice krispies in my grocery store anymore, I'm not sure if they're discontinued. Nature's Path makes GF Rice Crisps, so check those out if you're looking for gluten-free.
Another short post today, but I hope you enjoy the recipe (I definitely did!) This is going to be the featured #SVKMeatFreeMonday this week (Monday Jan 29th, 2018). If you’re interested in joining us to cook up some Vegan Tacos, then check out my Facebook page, I like to keep it pretty interactive, so feel free to come out and ask any questions you have about being vegan, vegan cooking or being a vegan athlete. You can join the event to get notifications for when we are starting the live feed here.
If you can’t make it this week, but might want to try it another time, I send out the ingredients to my email list every Saturday, sign up is in the left side bar. Or send me comments using the contact me page. Have a great week everyone!
Love tacos? What kind of question is that? So do I! Check out my other awesome vegan taco recipes!
Vegan Chipotle Pulled Pork Tacos (My Personal Fav)
Or this burrito recipe: Black Bean Burrito with Strawberry Salsa
See the live recipe video.