Spicy Black Bean Tacos

Colourful, fresh, satisfying and pretty on the eye, this is an entertainers delight! Impress your friends with a Mexican fiesta or eat it all yourself, no judgement here.

Oh Black beans, how I love thee (especially in tacos). I would say I was the ultimate fan of black beans but I’d be lying. That accolade goes to my husband. After all, he did name one of our dogs after the humble little black turtle bean, bless him.

So many of your probably already use black beans in your daily cooking. But do you use the tinned version? If so you are missing out. Granted black beans do require soaking (at least 12 hours works best) and some time on the stove (90 minutes for a delectable chilli) but to me they are worth every ounce of effort. And, really when you break it down. the effort is minimal. It takes no time at all to pop some beans into some water and leave over night on the kitchen counter.

Further, cooking them requires minimal supervision too. My preferred way of cooking! add them to some taco shells, a few toppings and you have yourself one wicked fiesta that will impress friends, family and even the sceptics.

If you are short on time (and it kills me to say this because I want you to have the full experience) then yes you can sub for tinned black beans. but please promise if you do this that one day you will try the full version. I reckon you will agree it’s worth it. In fact, it’s kinder on the purse strings too.

Hard shell tacos, soft shell tacos or even corn chips (loaded nachos, anyone?) this recipe is yours to take, make, adapt to your own liking while showing off to your friends.

If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist¬† I would love to see what you’re all getting up to in your kitchens so stay in touch

Talitha

x

 

Yields4 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
Black Bean Chilli
 2 cups blackbeans, dried (pre-soaked overnight)
 5 cups water
 1.50 tsp vegan chicken or veggie stock powder
 4 garlic cloves, crushed
 3 tbsp tomato paste
 1 brown onion, diced
 1 birds eye chilli, diced (incl seeds)
 1.50 tsp coriander, ground
 2 tsp smoked paprika
 2 tsp cumin, ground
 ½ tsp mexican chilli powder or more
 salt & pepper
Toppings
 ¼ purple cabbage, sliced finely
 natural coconut yoghurt
 3 limes, halved
 3 tomatoes, diced
 3 cups cooked rice (optional)
 1 small red or yellow capsicum, diced
Guacamole
 2 avocados
 2 limes (juice only)
 ¼ red onion, sliced
 a couple of pinches of fresh coriander
 1 small tomato, diced
 salt & pepper
Tacos
 At least 10 taco shells
1

Place dried Black beans into a bowl and cover with water. Allow to soak for at least 12 hours.

2

Once black beans have been soaked, Add all the ingredients for the Black bean chilli to a large pot and set the stove to medium heat. Allow the chilli to come to a boil, then reduce heat to a very gentle simmer. Stir occasionally to avoid the chilli burning on the bottom. If your chilli is getting stuck to the bottom - you can add a dash more liquid but you probably need to reduce the heat down. This is the time to be patient, cooking chilli will take up to 90 minutes.

3

An hour into cooking the beans, pop your rice on if using and make your Guacamole. To make the Guacamole. Add all ingredients except the tomato into a food processor along with a dash of water so that everything gets mixing and process until silky smooth. Then stir through the chopped tomato and set in fridge until ready to serve.

4

After approximately 90 minutes, the chilli will be ready - taste test and season to taste with salt and pepper. Using a stick micer roughly blend the beans so that it becomes thick and glutenous but not completely mashed. You still want texture.

5

Heat your tacos according to packet instructions and then assemble on a plate and spoon a generous amount of black bean chilli into each (at this point you could add your favourite vegan cheese and place in the oven until the cheese is melted) then sprinkle on your toppings. To finish add blobs of natural coconut yoghurt and generous dollops of your guacamole = the more the better! Add a few extra lime wedges and serve.

 

Ingredients

Black Bean Chilli
 2 cups blackbeans, dried (pre-soaked overnight)
 5 cups water
 1.50 tsp vegan chicken or veggie stock powder
 4 garlic cloves, crushed
 3 tbsp tomato paste
 1 brown onion, diced
 1 birds eye chilli, diced (incl seeds)
 1.50 tsp coriander, ground
 2 tsp smoked paprika
 2 tsp cumin, ground
 ½ tsp mexican chilli powder or more
 salt & pepper
Toppings
 ¼ purple cabbage, sliced finely
 natural coconut yoghurt
 3 limes, halved
 3 tomatoes, diced
 3 cups cooked rice (optional)
 1 small red or yellow capsicum, diced
Guacamole
 2 avocados
 2 limes (juice only)
 ¼ red onion, sliced
 a couple of pinches of fresh coriander
 1 small tomato, diced
 salt & pepper
Tacos
 At least 10 taco shells

Directions

1

Place dried Black beans into a bowl and cover with water. Allow to soak for at least 12 hours.

2

Once black beans have been soaked, Add all the ingredients for the Black bean chilli to a large pot and set the stove to medium heat. Allow the chilli to come to a boil, then reduce heat to a very gentle simmer. Stir occasionally to avoid the chilli burning on the bottom. If your chilli is getting stuck to the bottom - you can add a dash more liquid but you probably need to reduce the heat down. This is the time to be patient, cooking chilli will take up to 90 minutes.

3

An hour into cooking the beans, pop your rice on if using and make your Guacamole. To make the Guacamole. Add all ingredients except the tomato into a food processor along with a dash of water so that everything gets mixing and process until silky smooth. Then stir through the chopped tomato and set in fridge until ready to serve.

4

After approximately 90 minutes, the chilli will be ready - taste test and season to taste with salt and pepper. Using a stick micer roughly blend the beans so that it becomes thick and glutenous but not completely mashed. You still want texture.

5

Heat your tacos according to packet instructions and then assemble on a plate and spoon a generous amount of black bean chilli into each (at this point you could add your favourite vegan cheese and place in the oven until the cheese is melted) then sprinkle on your toppings. To finish add blobs of natural coconut yoghurt and generous dollops of your guacamole = the more the better! Add a few extra lime wedges and serve.

Spicy Blackbean Tacos

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