Plant Powered Black Bean Taco


Plant Powered Black Bean Taco

Wrap it up with vacay vibes. Cilantro is cleansing and an excellent detoxifier!
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 234 kcal


  • 1 butternut squash
  • 2 zucchini
  • 1/4 cup scallions green part
  • 1 tbsp grapeseed oil
  • 2 tbsp vegetable broth
  • 1 red pepper
  • 8 oz black beans
  • 2 handfuls of spinach
  • 6 fresh corn tortillas or veggie *"wrap it up" sold Grand Oak
  • 1/2 cup cilantro fresh

Cumin Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp nutritional yeast
  • 1/4 cup fresh lemon juice
  • 1.5 tbsp sesame seeds
  • 1/4 cup water
  • 1/4 tsp sea salt
  • 1 tsp ground cumin


  • Preheat Oven to 400F. Cut zucchini and squash into big chunks. Place on a baking sheet. Brush with vegetable broth, sprinkle with coriander seeds and bake for 45 mins.
  • In a skillet on medium heat add onion & garlic. Saute' for 5 mins. Add bell pepper, cooked squash, black beans & spinach. Raise to heat high heat & cook until spinach is wilted. Spoon mixture onto tortilla. Top with cilantro, cumin tahini dressing and mango salsa.
  • Tahini Dressing: Blend all ingredients together
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Calories: 234kcalCarbohydrates: 32gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 115mgPotassium: 954mgFiber: 9gSugar: 6gVitamin A: 14216IUVitamin C: 69mgCalcium: 124mgIron: 3mg
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