Black Beans:
* 2 TBS Olive Oil
* 1 medium Red Onion
* 1 large Red Bell Peppee
* 2 large Jalapenos
* 2-3 cloves Garlic
* 1 ¼ tsp EACH: Ground Cumin & Paprika (sweet or smoked)
* 1 tsp EACH: Chili Powder & Dried Oregano
* 1 TBS Tomato Paste
* ½ cup Vegetable Broth, Chicken Broth or Water
* 2 (15-ounce) cans Black Beans
* Flakey Sea Salt & Ground Black Pepper
* 1-3 TBS Fresh Lime Juice
Corn Salsa:
* 2 ears Corn
* 1 large Lime – juice & zest (about 2 TBS juice + 1 tsp zest)
* 3-4 TBS Chopped Cilantro
* ¼ tsp EACH: Smoked Paprika, Cumin Chili Powder & Flakey Sea Salt
* ½ Cup Crumbled Cotija Cheese
*
TO SERVE: Corn Tortillas (warmed), Sliced Avocado, Shredded Lettuce, Shredded Cheese, Salsa Verde, Pico, Sour Cream, Hot sauce, Lime Wedges
How to make delicious vegetarian tacos?
These tacos are incredibly fast and simple to prepare! Made with pantry staples and fresh vegetables, you can have a delicious, healthy Mexican meal in under 30 minutes!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
Cook vegetables: Heat oil in a large saucepan over medium heat. When oil shimmers, add the remaining onion, bell pepper and jalapeno. Cook, stirring occasionally, until the vegetables are softened and the onions are almost translucent, about 5-6 minutes.
Add seasonings: Add the garlic, chili powder, cumin, paprika and oregano. Season with a pinch of salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
Stir in liquid and beans: Add the broth (or water). Stir, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook 1 minute. Add the beans and season to taste with a couple generous pinches of flakey sea salt and ground black pepper. Stir to incorporate.
Simmer: Reduce heat to medium-low and cook, stirring occasionally, for 13-15 minutes, or until the beans have slightly broken down and the liquid has reduced to a thick sauce.
Finish the beans: Remove from heat and stir in lime juice. Taste and add more salt, lime juice or dry seasonings to taste. (Optional) Use a potato masher or the back of a wooden spoon or fork to smash some of the beans. Stir well.
Serve: Spoon some of the beans down the middle of each tortilla. Top with corn salsa and desired garnishes. Enjoy!
How to make corn salsa for tacos step by step photos:
This flavorful sweet corn salsa can be made with fresh, frozen or canned corn depending on what you have on hand!
Combine the vegetables: In a medium-sized mixing bowl, combine the corn, 1/3 cup red onion, half of the red bell pepper, half the jalapeno, lime juice and zest, cilantro, paprika, cumin, chili powder and sea salt. Mix well to combine.
Add the cheese: Add in the cheese. Toss gently to combine.
Adjust for seasoning: Taste and adjust for seasoning with salt, lime juice and spices.
Allow flavors to develop (optional): Set aside while you prepare the black beans to allow the flavors to meld. Alternatively, salsa can be stored in an airtight container in the refrigerator until ready to use.
Serve spooned over tacos. Enjoy!
What to serve with vegetarian bean tacos?
While tacos are normally the star of the meal, it’s nice to serve a few side dishes to round out the meal.
Below are a few easy and delicious Mexican-inspired appetizers, salads and sides that pair perfectly with tacos!
Chili con queso
Guacamole
Tropical fruit salad
Avocado salad
Mexican Bean Salad
Sweet and Spicy Slaw
Mexican street corn
Chicken posole soup
Black bean soup
Healthy Mexican rice
How long with beans for tacos last?
Store leftover cooked black beans in a shallow airtight container or zip-closure bag. Properly stored beans will keep for up to 5 days in the refrigerator.
Alternatively, beans can be frozen (see below).
Can you freeze beans?
Cooked Mexican black beans freeze beautifully! While the beans are incredibly quick and easy to prepare, I recommend doubling the recipe. You can freeze the leftovers to have on hand for hectic weeknight dinners when you need to get dinner on the table in a flash!
To freeze: Allow the cooked beans to cool completely. Transfer beans to an airtight container or freezer-safe resealable bag. Store in the freezer for up to 3 months.
Pro-tip: Freeze the beans in cup-sized portions for easy reheating and serving!
To reheat: Place the beans in a saucepan on the stove over medium-low to low heat. Cook, stirring occasionally, until the beans are heated throughout.
Pro-tip: Beans can easily turn mushy when you reheat them. Make sure you use the lowest temperature possible while still maintaining a very gentle simmer. Add a few splashed of broth or water if your beans are dry.
Comments
Post a Comment