Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
Heat the tortillas according to package directions. I usually heat them in a skillet until they’re hot.
To assemble the vegan tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream, and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
Best when fresh, you can store all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container. You can freeze the bean mixture in an airtight container for up to 3 months. Thaw overnight in the fridge.
To reheat the bean mixture, place it in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, orvegetable stockif needed.
To make this vegan taco recipe, use 3 cups or 500 g of canned black beans if you don’t want to cook them.