The black bean tacos I make are delicious. I’m no cook. I mean, I cook, but it’s usually following the instructions of a recipe, obsessively re-checking measurements to make sure I get them correct, and nervously hoping it turns out. Only recently have I started blending what I’ve learned from different recipes to get creative. These tacos are an exception. I’ve made many variations in the last year. And, that’s the best part. The main filling I make is versatile to fit mood, taste, and preference. Lately, I’ve been opting to cook for myself while reducing restaurant outings during the week in the interest of both saving money and being healthier — I know what I’m consuming better. I never used to think I would be so bold to claim that what I make is as good as a decent restaurant, until these tacos. Have any Louisville readers had Taco Punk’s black bean tacos? Now, I love this place. Their veggie mole and salsas are some of my favorite local food in town. But, the black bean tacos are a sad excuse. You could toss some black beans and shredded cheese in a tortilla at home, and it would be the same. But, don’t do that. There are probably similar vegetarian recipes like this out there, but here’s what I do:
Topping is easy. Add avocado, tomato, lime juice, salt, and leftover garlic to a bowl. Stir. Make the taco. Add the filling to tortillas and top with the avo/tomato mix and cilantro, or whatever other fresh veggies you want (carrot, red onion, cabbage, celery, good store bought salsa, greens, etc. Instead of cooking fresh greens or jalapeno into the filling, can use as topping instead.) You can do whatever you want! They’re vegan up until this point, but if you want cheese, go for it (I’ve used sharp cheddar, Mexican blend, even feta).
|Base filling cooked with red bell, mushrooms, and a few dashes of red pepper flakes.|