Vegetarian (or Vegan if you want) Black Bean Tacos

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:

Filling:

1 can black beans (15 oz.)
½ Onion, chopped
½ Bell pepper (red or green or yellow, whatever you want – red will be sweeter), chopped
2-3 garlic cloves, chopped/minced/pressed
Whatever other veggie(s) you want (recommended: chopped mushrooms, diced jalapeno for spice, spinach or any other kind of green you like – rainbow swiss chard is good – potatoes)
1 tbsp olive oil (or some water if cooking w/o oils)
Generous chili powder (maybe a tbsp.)
Even more generous cumin (maybe a tbsp.)
Optional: Some cayenne pepper or red pepper flakes if spice is desired (I’ll use this if I want spice but lack a jalapeno)
Salt (to taste)
Topping:
An avocado, diced or sliced or smashed (however you like)
½ tomato, diced
juice of 1 lime
Salt (to taste)
Some reserved garlic if you want (I recommend b/c I love garlic)
Cilantro, roughly chopped
Corn tortillas

Add oil or water to a pan — I prefer cast iron, but any will do — to coat. Add veggies (But, if using potatoes, reserve them). Sautee until onion becomes tender and translucent. If adding greens, until they’re wilted and bright green. 3-5 mins or so (If using red pepper flakes, this is a good time to add them). Drain off the black beans but leave enough juice for moisture. Add to pan. Add garlic. Add spices. If using potatoes, they should be cooked separately and added to the mixture at this point. Let simmer and stir/toss around occasionally until moisture is absorbed (I like to mash the beans a little with the spatula). Consistency will be sort of like a dried, lumpy paste.

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).

Makes 4-6, depending on how full you pack them.
These will do you better than Taco Bell, or even — I’ll say it! — any gourmet taco place. If anything, it’ll be cheaper. So, save a buck, have fun with it, and enjoy a more flavorful and healthier taco.



Base filling cooked with red bell, mushrooms, and a few dashes of red pepper flakes.



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