These delicious Black Bean Tacos are great to serve when desiring Mexican food. They are bold and full of flavor, with a slight kick to them.
Black Bean Tacos
1/2 large white onion, chopped
3 tablespoons of olive oil
2 cloves of garlic, minced
1 habanero pepper, chopped
1 tomato, diced
1 teaspoon of chili powder
1 tablespoon of taco seasoning
2 14 oz. cans of black beans, rinsed and drained
I/2 cup of vegetable broth
Himalayan salt and pepper, (optional)
1 lime juiced
Garnish with fresh basil, chopped
-Preheat the oven to 450F degrees.
-Add the chopped onion and and olive oil to a cast iron skillet. Sprinkle pepper and sauté until translucent for 5 minutes.
-Add seasoning and minced garlic. Mix until coated and combined.
-Then add the beans to the skillet and cook until warm 1-2 minutes to thicken then add vegetable stock. Mash the black beans gently with a potato masher or fork and simmer. Squeeze the lime juice over the bean mixture.
-Wrap the corn tortillas in a damp paper towel, steam in the microwave for 30 seconds, this will make the taco shells more pliable.
-To assemble the black bean tacos: Brush the remaining 2 tablespoons of olive oil on a baking sheet with parchment paper. Then place the warm tortillas in a baking sheet, then turn them over to coat with oil olive oil. Add the black bean mixture to the tortilla along with the diced tomatoes and top with vegan shredded cheese.
Fold the tortilla over the black bean mixture.
-Gently flip the taco with the cheese side down. Place the baking sheet in the oven for 10 minutes then remove from the oven. Flip the tacos over to the other side and bake for 8 to 10 minutes until golden.
-Top with vegan cream cheese and salsa. Enjoy!