Tacos with Smoky Black Beans & Pickled Onions

  • Total Time: 40 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings


  • 3.35 oz. package Plant Boss Mild Plant Taco Meatless Crumbles

    4 Tbsp. neutral oil, divided

    3 cups cool water, divided

    1/2 cup distilled white vinegar

    1/3 cup sugar

    1 tsp. salt

    1 red onion, divided (1/2 sliced, 1/2 diced)

    2 tsp. tomato paste

    1 Tbsp. smoked paprika

    1 tsp. cumin

    1 tsp. oregano

    15 oz. can black beans, drained and rinsed



    1. Cook Mild Meatless Crumbles with 2 Tbsp. oil and 2 cups cool water, according to package directions. Keep warm.
    2. In a small saucepan, combine 1/2 cup water, vinegar, sugar and salt. Cook on medium heat until sugar and salt dissolve.
    3. Put sliced onions in a pint-sized jar and pour water-vinegar solution into jar. Close and refrigerate until needed.
    4. In a separate skillet, sauté diced red onion in remaining 2 Tbsp. oil until translucent. Add tomato paste and cook for 1 minute. Add smoked paprika, cumin, oregano, remaining 1/2 cup water and black beans. Smash beans with the back of a spoon. Remove from heat.
    5. Warm tortillas and spread on bean mixture; top with Mild Crumbles and pickled onions.


    Be the boss: top with cilantro, lime and/or cheese.