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Vegan tacos with fried plantain Recipe

Name: Vegan tacos with fried plantain
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 tbsp olive oil; ½ red onion, diced finely; 2 large garlic cloves, diced finely; 1 tsp ground cumin; 1 heaped tsp smoked paprika; ¼ tsp cayenne pepper, adjust to taste; 400 g / 14 oz can of black beans (this is the brand I use); juice of ½ lime, adjust to taste; salt, adjust to taste; ¼ cup apple cider vinegar; 2 tsp sugar; ¼ tsp salt; ½ large red onion, diced very finely; 2 ripe plantains; Mexican seasoning mix; 1 tbsp oil, for frying; salt; ¼ cup cashews (sub with pumpkin seeds for nut-free version); ¼ cup pumpkin seeds; a large handful of coriander / cilantro; the green part of a small spring onion / scallion; juice of ½ lime, adjust to taste; ½ tsp ground cumin; salt and pepper, to taste; 12 homemade or shop-bought corn tacos; ripe avocado; a handful of coriander, chopped; pepitas (I pan roasted and spiced them like in this recipe)

Lazy Cat Kitchen

Vegan tacos with fried plantain are filling, nutritious, easy and quick to make. They are an addictive contrast of flavours and textures and are naturally gluten-free too.

Ingredients

1 tbsp olive oil

½ red onion, diced finely

2 large garlic cloves, diced finely

1 tsp ground cumin

1 heaped tsp smoked paprika

¼ tsp cayenne pepper, adjust to taste

400 g / 14 oz can of black beans (this is the brand I use)

juice of ½ lime, adjust to taste

salt, adjust to taste

¼ cup apple cider vinegar

2 tsp sugar

¼ tsp salt

½ large red onion, diced very finely

2 ripe plantains

Mexican seasoning mix

1 tbsp oil, for frying

salt

¼ cup cashews (sub with pumpkin seeds for nut-free version)

¼ cup pumpkin seeds

a large handful of coriander / cilantro

the green part of a small spring onion / scallion

juice of ½ lime, adjust to taste

½ tsp ground cumin

salt and pepper, to taste

12 homemade or shop-bought corn tacos

ripe avocado

a handful of coriander, chopped

pepitas (I pan roasted and spiced them like in this recipe)

Method

Heat up 1 tbsp of olive oil in a large frying pan. Add diced onion and fry on a gentle heat until translucent.

Add diced garlic, fry on a gentle heat, until soft and fragrant, stirring the whole time.

Mix dry spices into the onion-garlic mixture, stirring the whole time.

Throw in drained black beans, a splash of water and a good pinch of salt.

Squash some of the beans with the back of the fork. Cook on low heat until the beans thicken a little - add another splash of water if the pan is looking dry.

Season with lime juice and more salt if needed. Set aside to cool.

Place apple vinegar, ¼ cup of water, sugar and salt in a very small pot. Bring to the boil.

Place diced onion in a glass jar and pour hot marinade over it. Allow it to cool.

Slice plantain into thick slices on the diagonal. Sprinkle them with the seasoning mix and salt on both sides.

Heat up a tablespoon of oil in a non-stick pan.

Place seasoned plantain slices in the hot oil and allow them to fry for a minute or two on one side, until golden. Flip to the other side and fry until golden. Set aside.

Immerse cashews and pepitas in boiling water for 30 minutes. Set aside.

Drain them and place in a blender with the rest of the ingredients and a splash of water - blend until creamy and smooth.

Adjust seasoning as desired, place in the fridge to thicken.

Assemble your tacos by speading some refried beans at the bottom of each taco, topping with fried plantain and avocado chunks. Top with coriander crema, pickled onions, spiced pepitas and coriander.

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