Stashcook: Meal Planner & Recipe Keeper

Black Bean Tacos Recipe

Name: Black Bean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion (, chopped); 2 garlic cloves (, minced); 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 (15-ounce) cans black beans (, drained and rinsed); fine sea salt ((I use Real Salt brand)); 1 tablespoon lime juice ((optional)); 1/2 cup cilantro; 1/4 avocado (, pit removed); 1/2 cup water; 1 small shallot ((~ 2 tablespoons)); 1 garlic clove; 2 tablespoons red wine vinegar; 1/4 teaspoon red pepper flakes; 1/2 teaspoon salt; 1 teaspoon maple syrup; 8 to 12 small tortillas; shredded lettuce; sliced cherry tomatoes

Detoxinista

The best vegetarian tacos! Featuring a quick black bean filling, they are topped with a tangy cilantro sauce that makes them taste like they came from a restaurant.

Ingredients

1 tablespoon olive oil

1 red onion (, chopped)

2 garlic cloves (, minced)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

2 (15-ounce) cans black beans (, drained and rinsed)

fine sea salt ((I use Real Salt brand))

1 tablespoon lime juice ((optional))

1/2 cup cilantro

1/4 avocado (, pit removed)

1/2 cup water

1 small shallot ((~ 2 tablespoons))

1 garlic clove

2 tablespoons red wine vinegar

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1 teaspoon maple syrup

8 to 12 small tortillas

shredded lettuce

sliced cherry tomatoes

Method

To prepare the sauce, add the cilantro, avocado, water, shallot, garlic, vinegar, red pepper flakes, salt, and maple syrup. Blend until very smooth, then pour the sauce into a storage jar with a lid. Set it aside until ready to serve.

In a large skillet over medium heat, add the olive oil and chopped red onion. Stir until softened, about 5 minutes. Add in the minced garlic, cumin, and smoked paprika, and stir for 1 more minute, just until they smell fragrant.

Add the drained beans to the pan and season with a 1/2 teaspoon of salt. Add in a 1/4 cup of water and use a spatula to scrape the bottom of the pan, making sure none of the spices are sticking. The water will evaporate as the beans warm up. Cook until the beans are warmed through, about 5 minutes, then use a potato masher to mash some of the beans. (I find this texture prevents them from falling out of the taco shell so easily.) Feel free to mash as many beans as you like, or leave them all whole. It's up to you!

Taste the bean mixture, and add a squeeze of lime juice, if you like, to brighten the flavor. You can also add more salt, if needed. Then, this filling is ready to serve. Add the black bean mixture to each tortilla, then top with shredded lettuce, tomatoes, and a generous spoonful of the cilantro sauce. Serve right away. Leftover beans and sauce can be stored separately in airtight containers in the fridge for up to 4 days.

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