Plant Based Crispy Black Bean and Prune Tacos

Make any day taco Tuesday with only 5 ingredients (one being our cali-grown prunes)! These easy-to-make tacos are sure to be a crowd-pleaser and are a total plant-powered delight. Add a little guacamole and spicy salsa to kick the flavor up a notch.

Recipe by Mia Syn, RDN

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Prep Time 20 minutes

Cook Time 30 minutes

Serving Size: 4-6 tacos

1/2 medium yellow onion, diced
1 (15-ounce) can black beans, drained and rinsed
1/3 cup California grown prunes chopped
1 tbsp taco seasoning
4-6 corn tortillas
Optional for serving: salsa, guacamole, lime juice

Preheat the oven to 425 F.

Cook the onion in a medium skillet with oil and taco seasoning until soft, golden and browned, about 5 minutes.

Add the black beans and prunes to the skillet with ¼ cup of water. Stir to combine, cover and cook for about 5 minutes with the lid on or until most of the water has evaporated and the mixture has thickened.

Remove the lid and mash the black beans.

Wrap the tortillas in a damp paper towel and microwave for 30 seconds on each side to soften.

Spread about 3 tablespoons of the black bean prune taco filling on one half of each tortilla and fold it over. Repeat with the remaining taco mixture and corn tortillas.

Place the folded tortillas on a pre-greased baking sheet in a single layer and bake for 8-10 minutes or until golden and crisp, flip and cook for another 8 minutes.

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