Recipe description
June 9, 2026
Roasted Eggplant Black Bean Tacos
Savor fiber-rich tacos that support joyful digestion and plant diversity.
Plant Based
High Fiber
88%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, fiber, and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
2
cup
Bean, black
1
cup
Oil, olive
2
tablespoon
Lime
1
piece
Tortilla
4
piece
Avocado
1
piece
Onion, red
0.5
piece
cilantro
0.25
bowl
bell pepper
1
piece
Seed, cumin
1
teaspoon
Salt
0.5
teaspoon
Pepper
0.25
teaspoon
Instructions
1
Preheat your oven to 400°F (200°C). Cut the eggplant into cubes and toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2
While the eggplant is roasting, rinse and drain the black beans. Chop the red onion, bell pepper, and avocado into bite-sized pieces.
3
In a bowl, combine the black beans, roasted eggplant, red onion, bell pepper, and cilantro. Squeeze lime juice over the mixture and stir gently to combine.
4
Warm the tortillas in a skillet or microwave. Fill each tortilla with the black bean and eggplant mixture, and top with avocado slices.
5
Serve with extra lime wedges on the side.
More Recipes For Your Gut
Nutrition
440 kcal
Calories
15 g
Protein
60 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this recipe vegan?
Yes. It uses eggplant, black beans, vegetables, and tortillas—no animal products.
How many servings does this make?
About 4 servings, depending on portion size.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or a skillet. You can freeze portions for up to 1 month, but texture may change.
What are the main fiber and gut-friendly components?
Beans and eggplant skins provide fiber; extra vegetables add more. The dish offers a variety of fiber and polyphenols that support gut health.
Can I make this gluten-free?
Yes—use gluten-free tortillas and check that any toppings are gluten-free.
Can I customize toppings or the spice level?
Yes. Add avocado, salsa, cilantro, or cheese; adjust chili or peppers to taste.
What if I can’t eat legumes?
If beans aren’t suitable, use extra roasted vegetables or grains like quinoa for protein; tofu or tempeh are also options.
What equipment do I need?
A baking sheet, knife, cutting board, and a skillet; a processor is optional for toppings.
Is this good for meal prep?
Yes. Prepare components in advance, store separately, and reheat portions as needed.
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