Black bean veggie tacos

Name: Black bean veggie tacos
Yield: 4 servings
Cuisine: British
Ingredients: 1 small onion; 1 small carrot; 3 cloves garlic; 1 bunch coriander; 1 fresh chilli (like jalapenos); 2 x 400g tins of black beans (or leftover cooked beans); Optional: 1 dried chipotle chilli; 2 bay leaves; 1 stock cube; Shop-bought or homemade tortillas; 1 lime, quartered; 1 avocado, sliced; Quick pickled red onion; Mushrooms, sliced and fried; Feta cheese, crumbled

Malou Herkes @malouherkes

London

I just got back from Mexico where black beans feature on most kitchen tables. I loved them spooned into tortillas for tacos or quesadillas or in a soup. Beans are a planet-friendly, healthy and cost effective alternative to other animal proteins, which is why I've chosen to cook them for Earth Day.

Once youve got your black beans and tortillas, you can decide how you garnish them. I used up what I had in the fridge but you could go more seasonal, with grilled asparagus or sprouting broccoli. See some options below.

Buy the tortillas readymade or make your own. I've linked to a recipe to show you how.

Malou Herkes @malouherkes

London

Buy the tortillas readymade or make your own. I've linked to a recipe to show you how.

Saved

Ingredients

4 servings

For the black beans
1small onion
1small carrot
3 clovesgarlic
1 bunchcoriander
1fresh chilli (like jalapenos)
2x 400g tins of black beans (or leftover cooked beans)
Optional: 1 dried chipotle chilli
2bay leaves
1stock cube
Shop-bought or homemade tortillas
Homemade Mexican tortillas (for tacos)
1lime, quartered
Options for toppings
1avocado, sliced
Quick pickled red onion
Quick pickled onions
Mushrooms, sliced and fried
Feta cheese, crumbled

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Steps

1

Finely chop the onion, carrot, garlic, coriander stalks and chilli.
2

Heat a splash of oil in a large pan, then add the onion and carrot. Cook gently until softened.
3

Add the garlic, coriander stalks only and most of the chilli (save some for garnish) and continue cooking for another few minutes. Stir often.
4

Drain and tip in the black beans. I had leftover cooked beans so I added these. Add the dried chipotle chilli and bay leaves.
5

Boil some water. Crumble the stock cube into a jug or into an empty tin (I used the container I had my beans in to swill it out). Then tip in roughly 400ml water. Stir to dissolve the stock cube.
6

Tip into the pan and bring to the boil, then simmer for 15 mins or until it's thickened. You don't want it soupy.
7

Meanwhile, make or warm your tortillas and prepare your chosen garnishes, putting them into separate bowls or arranged on a big platter, including the remaining coriander leaves and chilli.
8

Bring the garnishes to the table along with the pot of beans and the warm tortillas. Let everyone build their own, with lime wedges for squeezing over.

Linked Recipes

Homemade Mexican tortillas (for tacos)

Saved

Cooksnaps

Saved

Malou Herkes @malouherkes

on April 24, 2022 17:51

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/