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America’s Healthy
Cooking Teacher

Black Bean Tacos

Tacos and football are like Romeo and Juliette without the tragedy. The most fun is to create a build your own taco station on your buffet so people can pick and choose their toppings. Vegan, not vegan, everyone will love these tacos.

Makes 5-6 servings

Ingredient List: 

1 tablespoon extra-virgin olive oil
4 to 5 cloves garlic, minced
1 red onion, diced
Sea salt
1/2 to 1 teaspoon chili powder
1 serrano chili, seeded and minced
1 carrot, diced
1 to 2 cups button mushrooms, brushed clean and thinly sliced
2 cups dried black turtle beans
2 cups canned diced tomatoes
5 spring or filtered water

Several chapatti breads, lightly steamed or taco shells
Shredded Romaine lettuce
Diced fresh tomatoes
Shredded vegan cheese substitute, cheddar or Monterey Jack
sprouts

Step By Step Instructions: 

Place a small amount of oil, garlic, and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt, chili powder and chili pepper and sauté until onions are translucent, about 2 minutes. Add carrot and mushrooms and sauté for 1 minute. Add beans, tomatoes and water. Cover and bring to a boil. Reduce heat to low and cook until beans are soft, about 1 hour. Season to taste with salt and simmer 5 minutes more.

To serve, transfer beans to a large bowl and arrange condiments nearby with chapatti or taco shells.