EASY BLACK BEAN TACOS
Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.
Provided by Cookie and Kate
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
- Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
- Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
- To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
- Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
- Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.
Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
BLACK BEAN AND CHEESE TACOS
These simple vegetarian tacos are loaded with flavor and are easy enough to assemble in the morning for a quick and delicious breakfast that'll get you started and keep you going all day long.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 8 tacos
Number Of Ingredients 11
Steps:
- In a small pot, heat oil over medium. Add onion and garlic and cook until onion is soft and garlic is fragrant, 3 minutes. Add cumin and cook until fragrant, 1 minute. Add beans and 1/2 cup water and simmer until beans are heated through, 3 minutes. Transfer to a food processor and process until smooth. Season to taste with salt and pepper. Serve with tortillas, cheese, avocado, lettuce, and jalapenos.
Nutrition Facts : Calories 212 g, Fat 10 g, Fiber 13 g, Protein 9 g
BLACK BEAN SOFT TACOS
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 828mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
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BLACK BEAN TACOS (WITH CILANTRO SAUCE)
From chelseasmessyapron.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 489 per serving
- SAUCE: In a small blender jar, add 1/2 cup ripe avocado. Add in the packed 3/4 cup cilantro (it's fine to include stems; this will take most of a bunch). Add in the 1 teaspoon lime zest, 2 tablespoons lime juice, 1 teaspoon orange zest, 2 tablespoons orange juice, 1 teaspoon minced garlic, 2 tablespoons honey, 1 tablespoon jalapeño, and 1/2 cup water. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth. Taste and adjust any flavors to personal preference. Place in the fridge to chill while preparing everything else.
- BLACK BEANS: Rinse and drain the black beans. Add the 2 tablespoons oil to a large skillet over medium-low heat. Add in the 1/2 cup diced onion and 1 teaspoon minced garlic. Stir until softened, about 4-5 minutes. Add in the 1 and 1/2 teaspoons ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon paprika. Add in salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, about 30 seconds to one minute. Add in 1 and 1/2 cups of the beans along with 1/3 cup broth, stock, or water. Stir and then gently mash up the beans with the back of a wooden spoon (or potato masher). Continue to cook, over medium-low heat, stirring often until the mixture reaches a simmer and thickens. Mash the beans again and then add in the reserved beans. Stir to combine. Reduce the heat to low and cover the pot. Stir occasionally while finishing everything else. Taste and adjust salt to personal preference; I usually add another 1/4 teaspoon here, but remember the cheese (if using) is sa
- CABBAGE: Add cabbage to a large bowl and drizzle about half the sauce over it. Toss the sauce with tongs to combine and place in the fridge.
- TORTILLAS: See Note 1 for preparing the tortillas. I typically char them over a gas flame on my stovetop, but any method works.
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