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Black Bean Tacos

Who doesn't love tacos? But the ones from those fast food joints will kill you. These vegan versions are so healthy and delicious, you'll never eat junk food again. 


1 tablespoon extra-virgin olive oil
4 to 5 cloves garlic, minced
1 hot chile, seeded and minced
1 red onion, diced
Generous pinch of dried basil
1 carrot, diced
1 to 2 cups button mushrooms, brushed clean and thinly sliced
2 cups cooked dried black turtle beans
Spring or filtered water
2 tablespoons barley or red miso, dissolved in 2 tablespoons water
Several chapatti breads, lightly steamed, or taco shells
Shredded romaine lettuce

Heat the oil in a deep skillet over medium heat. Add garlic, chile, and onion and cook, stirring, 2 to 3 minutes. Add basil, carrot, and mushrooms and cook, stirring, 2 to 3 minutes. Partially mash beans and add to skillet with chili powder. Add about 1/8 inch of water, cover, and simmer over low heat 15 minutes. Stir miso mixture into beans. Simmer 3 to 4 minutes more. Spoon beans into chapatti or taco shells and garnish with shredded lettuce. Serve warm. 

Makes 5-6 servings. 


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