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Paneer & Black Bean Tacos

By Manali Singh

Jan 09, 2015, Updated Jan 02, 2018

Paneer, Black Bean and Sweet Corn come together in these flavorful Protein Packed Vegetarian Tacos, topped with Fresh Tomato Salsa and Avocado Cream Sauce!

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It’s time for some Taco Friday! Did you know that Friday Nights are Taco nights in Norway? Yeah, apparently around 8.2% of the population religiously eats tacos every Friday in Norway. I think that’s awesome because when the menu is fixed forever there’s no need to scratch your head on what to prepare for dinner, which mostly is the case with me. Seriously I am not so good at meal planning, in fact I am not good at planning anything. My dinner plans are made just few minutes before I actually start cooking. I know, I know some of you are so organized that you even have a full weak menu planned for breakfast, lunch and dinner. Kudos to you guys and I wish someday I could do that too, looks difficult in this lifetime though.

Anyway let’s talk tacos now. As we all know taco is a traditional Mexican dish made of a corn or wheat tortilla, which is filled and then folded or rolled. The reason I like tacos is because they are so versatile. In a sense they are like Indian parathas, which just like tacos can be filled with anything and everything.

The other day I made these paneer bean veggies tacos and topped them with avocado cream sauce and fresh tomato salsa. It surely made for some fantastic dinner which we thoroughly enjoyed. I like how everyone can create their own taco based on personal likes and preference. For these Paneer Veggie Tacos I had 4 fillings/toppings bowls.

1. The Veggies of course, which includes paneer [remember it’s Indian cottage cheese but we consider it a veggie!], green pepper, black beans and sweet corn.

2. Tomato Salsa, which can either be homemade or store bought.

3. Avocado Cream Sauce, which I thought was fantastic but you can easily replace it with guacamole in place.

4. Rice, prepared in whatever way you like. I added just some lime juice and cilantro.

So let’s get making these Paneer & Veggie Tacos. For the salsa, refer my fresh tomato salsa recipe here or just use store bought.

Avocado Cream Sauce

Cut and peel the avocado and take out it’s pulp in a bowl.

Add greek yogurt to it.

Transfer to a food processor, add lime juice, salt and pepper and pulse till smooth and creamy. Transfer to a bowl and set aside.

Rice

Take 1 cup of cooked rice in a bowl. I used long grain Asian rice, you can use any rice of your choice.

Add chopped cilantro/coriander leaves, some lime juice to it.

Mix till well combined and set aside.

Veggies

Add 1 teaspoon of oil to a pan on medium heat. Once the oil is hot, add cumin seeds to it and wait till the seeds crackle.

Once the seeds crackle and the paneer cubes, sliced green pepper and taco seasoning. Saute for 2 minutes.

Now add cooked black beans, corn and salt to taste. Mix everything together till well combined

To serve, place the rice, avocado cream sauce, tomato salsa and the veggies in separate bowls. Also place the taco shells and let everyone make their own tacos with their choice of filling and toppings!

* You can play around with different veggies, salsa, sauces and cheese. That’s the fun part of tacos, there’s something for everyone!

* Salt, lime juice and other seasoning can be adjusted to taste in the salsa, avocado cream sauce and the veggies.

* You can use either hard or soft taco shells for this recipe.

Paneer & Black Bean Tacos

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By Manali Singh

Servings: 4

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Paneer, Black Bean and Sweet Corn come together in these flavorful Protein Packed Vegetarian Tacos, topped with Fresh Tomato Salsa and Avocado Cream Sauce!

Ingredients 

1x2x3x

8 Taco shells

Avocado Cream Sauce

• ▢ 1 avocado big
• ▢ ½ cup yogurt
• ▢ salt to taste
• ▢ pepper to taste
• ▢ 1.5 tablespoons lime juice

Rice

• ▢ 1 cup rice
• ▢ 1 tablespoon cilantro or coriander finely chopped
• ▢ 1 teaspoon lime juice

Veggies

• ▢ ½ cup sweet corn
• ▢ ½ cup black beans cooked
• ▢ ¾ cup paneer cut into small cubes
• ▢ ½ green pepper thinly sliced
• ▢ 1 teaspoon vegetable oil
• ▢ ½ teaspoon cumin seeds
• ▢ ½ lime juiced
• ▢ ¾ teaspoon taco seasoning
• ▢ salt to taste

Tomato Salsa

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Instructions 

Avocado Cream Sauce

• Cut and peel the avocado and take out it's pulp in a bowl.
• Add greek yogurt to it.
• Transfer to a food processor, add lime juice, salt and pepper and pulse till smooth and creamy. Transfer to a bowl and set aside.

Rice

• Take 1 cup of cooked rice in a bowl. I used long grain Asian rice, you can use any rice of your choice.
• Add chopped cilantro/coriander leaves, some lime juice to it.
• Mix till well combined and set aside.

Veggies

• Add 1 teaspoon of oil to a pan on medium heat. Once the oil is hot, add cumin seeds to it and wait till the seeds crackle.
• Once the seeds crackle and the paneer cubes, sliced green pepper and taco seasoning. Saute for 2 minutes.
• Now add cooked black beans, corn and salt to taste. Mix everything together till well combined

To Serve

• Place the rice, avocado cream sauce, tomato salsa and the veggies in separate bowls.
• Also place the taco shells or soft tortilla and let everyone make their own tacos with their choice of filling and toppings!

Nutrition

Calories: 453kcal, Carbohydrates: 54g, Protein: 14g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 31mg, Sodium: 33mg, Potassium: 488mg, Fiber: 6g, Sugar: 3g, Vitamin A: 210IU, Vitamin C: 22.5mg, Calcium: 267mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Cuisine: Mexican

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