This is a excellent fun dinner for the family on Fridays! I would add fries and vegan fish stick on the side.
- 1 tablespoon water or ¼ cup water for water saute
- 1 small onion, diced
- 1 small jalapeno, seeds removed and diced, optioanal
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- salt, to taste
- 2 cans (15oz) black beans, drained and rinsed
- ¼ – ½ cup water or vegetable broth
- corn or flour tortillas, warmed
- Romain or lettuce, shredded
- Pico de Gallo, Corn Salsa, and/or Mango Salsa
- avocado, sliced
- chopped cilantro
- lime wedges
- vegan cheese (my favorite is Miyoko’s Mozz, crumbled)
Black Beans: In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and ¼ cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least ½ of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
Warm the tortillas: I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
Assemble: Lay the tortilla on a flat surface, top with ¼ cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
Makes about 10 tacos, 2 tacos per serving.
Store in the refrigerator or freezer: Keep leftover black beans in the refrigerator 4 – 5 days, stored in covered containers. For longer storage, keep in the freezer for 2 – 3 months in freezer safe containers. Let thaw before reheating.
To Reheat: Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30-second intervals, stirring each time, until warmed.
- ½ cup mayo ( or use sour cream, vegan mayo “Veganaise” – or make with silken tofu, see notes below)
- 1 tablespoon water
- 1 –2 teaspoons lime juice ( to taste)
- ⅛ teaspoon salt, more to taste
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ⅛– ¼ teaspoon chipotle powder – you can also use one canned chipotle pepper (blending it with the mayo in a blender) or just stir in a teaspoon or two of the spicy smoky adobo sauce from the can. Start conservatively, adding more to taste.
- If making with mayo or Veganaise, place all ingredients in a small bowl. Be conservative with the chipotle ( you can always add more). Whisk until smooth with a fork or tiny whisk. ( See notes below if making with silken tofu.)
- Taste, adjust heat and spices, adding more spices if you like. ( I usually add more salt and chili powder to taste.)
- Store in a small jar in the fridge, or in a squirt bottle for easy use. Keeps up to 3 weeks.