Name: Vegan Black Bean Tacos (Standard)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp Olive oil; 1/2 Yellow onion-diced; 2 cloves Garlic-minced; 1/2 cup Red bell pepper-diced; 1 can (15 ounce) Black beans-rinsed and drained; 1/2 tsp Cumin powder; 1/2 tsp Chili powder; 1/4 cup Vegetable broth; 1 tbsp Lime juice; 1/4 tsp Salt; 1/8 tsp Black pepper; 8 Corn tortillas; 1/2 cup Salsa-store-bought; 1 Avocado-sliced; 1/4 cup Fresh cilantro-chopped

Recipe tier

½ cup Dried black beans
3.0 cups Vegetable stock
½ tbsp Olive oil
¼ medium White onion
2 cloves Garlic
½ whole Dried ancho chili
½ tsp Epazote
½ can (14.5 ounce) Fire-roasted diced tomatoes
½ tbsp Lime juice
½ tsp Salt
¼ tsp Black pepper
3.0 large Tomatillos
½ 2 Serrano peppers
⅛ cup Fresh cilantro
⅛ medium White onion
1 cloves Garlic
½ whole Ripe avocado
½ tbsp Lime juice
¼ tsp Salt
½ cup Raw cashews
¼ cup Water
1 tbsp Lime juice
½ tbsp Apple cider vinegar
¼ tsp Salt
4.0 large Artisanal corn tortillas
1 tbsp Toasted pepitas
⅛ cup Cilantro microgreens
2 medium Radishes
1 tbsp Vegan cotija cheese

Equipment

Large skillet
Cutting board
Knife
Spatula

Instructions

🎙️ Cook with voice coach

1. **For the Ancho-Spiced Black Bean Filling:** Place soaked and rinsed black beans in a large pot with vegetable stock. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until beans are tender. Drain, reserving about 1 cup of cooking liquid.
2. While beans cook, rehydrate the dried ancho chili in hot water for 20 minutes until soft. Drain and blend with a splash of fresh water until smooth. Set aside.
3. Heat olive oil in a separate large pot or Dutch oven over medium heat. Add diced white onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for 1 minute until fragrant. Stir in the pureed ancho chili and epazote, cooking for 2 minutes to toast the spices.
5. Add the cooked black beans, fire-roasted diced tomatoes (undrained), and 1/2 cup of the reserved bean cooking liquid. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Lightly mash some of the beans for a creamier consistency. Stir in lime juice, salt, and black pepper. Keep warm.
6. **For the Tomatillo-Avocado Salsa Verde:** Preheat oven broiler. Place tomatillos and serrano peppers on a baking sheet. Broil for 5-7 minutes, turning once, until charred and softened. Let cool.
7. In a high-speed blender, combine the charred tomatillos, serrano peppers, fresh cilantro, roughly chopped white onion, garlic, ripe avocado, lime juice, and salt. Blend until completely smooth. Taste and adjust seasoning as needed. Set aside.
8. **For the Cashew Crema:** Drain the soaked cashews. In a high-speed blender, combine drained cashews, water, lime juice, apple cider vinegar, and salt. Blend on high until exceptionally smooth and creamy, scraping down the sides as needed. If too thick, add a tiny bit more water, one teaspoon at a time. Set aside.
9. Warm the artisanal corn tortillas: Heat a dry cast-iron skillet over medium-high heat. Cook each tortilla for 30-45 seconds per side until pliable and slightly charred.
10. Assemble the tacos: Artfully spread a layer of Cashew Crema on each warm tortilla. Spoon a generous amount of Ancho-Spiced Black Bean Filling over the crema. Drizzle with Tomatillo-Avocado Salsa Verde. Garnish with toasted pepitas, cilantro microgreens, mandoline-thinly sliced radishes, and crumbled vegan cotija cheese, if using.