Black Bean Seitan Tacos Recipes

FRIED PUFFY TACOS - SEITAN CHORIZO & BLACK BEAN

Steps:

• In a large mixing bowl, combine the flour, salt, and baking powder with a fork until evenly mixed. In a small separate bowl, combine 1/2 teaspoon canola oil and 1/4 cup + 1 Tablespoon of water.
• Pour the water mixture into the mixing bowl, and combine with a fork until a dough begins to form. Then use your hands to fully combine the dough. The dough should be dry with no additional leftover flour at the bottom. If needed, add one to two more tablespoons of water to form the dough. Remember, you don't want it to be wet and soggy, and so splash lightly.
• Break the dough apart and roll into four even-sized balls and set aside while you make the taco filling.
• In a large skillet, bring oil to a medium heat. Sauté onion and garlic a few minutes, until soft, translucent, and fragrant.
• Add seitan to the pan and sauté for a couple minutes more.
• Add the beans to the skillet along with the ancho chili powder, cumin, paprika, and water. Fully combine until the spices are spread evenly throughout.
• In a large, deep frying pan, fill the pan with at least a half inch of oil or more. It needs to be deep enough to immerse at least half of the taco. Bring the oil to a medium-high heat.
• While the oil is heating, between two sheets of parchment paper, press each dough ball one at a time in a tortilla press. (I like to press each tortilla twice - picking the tortilla up and moving it slightly between presses.) If you don't have a tortilla press, roll each tortilla with a rolling pin until it's 4 to 6 inches in diameter.
• Put 2 tablespoons of taco filling in the center of each tortilla and fold it closed, as if you were making the letter D (like the shape of an empanada). Lightly pinch the edges of the taco to seal it. Once all four taco shells are filled, move onto the next step.
• Test the oil to see if it's hot enough. Pinch off a little piece of dough from one of the tacos and put it into the oil. If bubbles immediately form around it, the oil is ready.
• Put all four tacos into the oil and fry until toasty brown, flipping once when necessary.
• Once both sides are brown, remove from the oil and onto a towel-lined plate to drain. Allow the tacos to cool for a couple of minutes.
• Carefully open the closed off section of the tacos and fill with toppings. Serve immediately.

TINK'S SPICY BEEF & BLACK BEAN TACOS

Steps:

• In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
• Brown beef in skillet until almost no pink remains, drain (if needed).
• Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
• Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
• Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
• Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!

BLACK BEAN TACOS

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.

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

Steps:

• Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
• Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
• Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
• Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

BLACK BEAN SOFT TACOS

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.