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–+ servings
Close-up view of 3 pickled beet tacos topped with guacamole next to a jar of pickled beets.

Pickled Beet Tacos

Quick and easy pickled beet tacos pack SO much flavor into just a few ingredients, making this a perfect vegan dish for any Taco Tuesday.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield:10 tacos

Equipment

  • 2 medium saucepans
  • Large spoon
  • Food processor

Ingredients

  • 1 16-ounce jar Aunt Nellie's Sliced Pickled Beets liquid reserved

For the Black Beans

For the Pickled Red Onions

  • 1 cup pickling liquid from jar of Aunt Nellie's Sliced Pickled Beets
  • 1 small red onion thinly sliced

For the Avocado Sauce

  • 2 medium avocados peeled, pit removed
  • 1 tablespoon fresh lime juice
  • 1 pinch salt
  • ¼ teaspoon garlic powder

For the Tacos

  • 10 8-inch flour tortillas
  • fresh cilantro chopped, optional
  • any additional toppings

Instructions

  • Add black beans, paprika, garlic powder, cumin, and salt to medium saucepan over medium heat. Stir well to combine, then cook 5 to 6 minutes or until mixture is warm. Taste and adjust seasonings as desired.
    Overhead view of seasoned black beans in a large silver saucepan.
  • Meanwhile, pour 1 cup of liquid from jar of beets into second saucepan and warm over medium-low heat. Once liquid is simmering, add in sliced red onions and cook 3 minutes. Remove pickled onions from heat and set aside.
    Overhead view of pickled onions in a silver saucepan.
  • Add meat of avocados, lime juice, salt, and garlic powder to food processor bowl. Process until mixture is completely smooth.
    Overhead view of guacamole in a food processor bowl.
  • Assemble tacos by filling each tortilla with sliced beets, warm black beans, pickled red onions, avocado sauce, and any additional toppings you prefer. Serve immediately.
    Overhead view of pickled beet tacos with black beans, onions, and guacamole on a plate.

Notes

  • If your saucepan is too hot, you'll overcook the beans which can make them dry and crumbly. If that happens, just stir in approximately 3 tablespoons of water.
  • Make it Gluten Free: Use gluten-free tortillas.

Nutrition

Serving Size: 1taco | Calories: 281cal | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 671mg | Potassium: 424mg | Total Carbs: 42g | Fiber: 7g | Sugar: 9g | Net Carbs: 35g | Vitamin A: 161IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg
Recipe By:Sam Guarnieri