Yumi’s Vegan Black Bean Tortillas with Avocado and Lime Crema

 Endless Possibilities with Yumi’s Black beans with chilli & cilantro

Makes 8


125g TVP (textured vegetable protein, available from the health food aisle of supermarkets)
2 tbsp coconut oil
1 brown onion, peeled and finely chopped
3 cloves garlic, crushed
2 tsp taco seasoning
1 x tub Yumi’s Black beans with chilli & cilantro
8 x wholemeal Stand and Stuff Soft Tortillas
Chopped lettuce, tomato, jalapeno (optional) and coriander, to serve

½ avocado
1/3 cup coconut yoghurt
Juice of 1/2 lime
1 clove garlic, crushed
Sea salt and freshly cracked black pepper


  1. To make the avocado and lime crema combine all ingredients in a bowl, use a form to mash until relatively smooth.  Season and set aside.
  2. To make the tortilla filling, place TVP in a heatproof bowl and cover with 625ml boiling water.  Set aside for 5 mins.
  3. Heat coconut oil in a large frypan over medium heat.  Add onion and garlic and saute 3-4 mins until soft and golden.  Add soaked TVP (with any excess liquid) and taco seasoning.  Cook 4-5 mins, stirring regularly.
  4. Remove from heat, stir through Yumi’s Black beans with chilli & cilantro then divide the mixture between tortillas.
  5. Top with lettuce, tomato, jalapeno and coriander and a generous dollop of avocado crema to serve.
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