Spicy Black Bean Tacos
This comes together quickly and aires on the more traditional side of tacos as it doesn’t have tons of different toppings, it’s simple, spicy and delicious.
Recipe by Tierney Larson
Servings 4
Ingredients:
1 tbl grape seed or olive oil
1 garlic clove, lightly smashed
1 spring (or sometimes called green) onion, thinly sliced, the greens as well
kosher salt
2 tsp chili powder
1/4 tsp cayenne pepper
1 tbl tomato paste
Black beans, rinsed and drained
1/4 cup of water
1 lemon, halved
4 blue corn tortillas
Crumbled cojita cheese for serving
Chopped cilantro for garnish
Ok so..In a medium sized skilet add the grape seed oil and garlic clove and set over medium heat. Let the garlic become fragrant and slightly golden, tilting the pan now and then so all the oil gets acquainted with the garlic flavor. Add the onion and let them all sizzle gently until softened about 3-4 minutes. Add a pinch of kosher salt, the chili powder and cayenne pepper and stir to combine, after about 30 seconds, when the spices are fragrant add the tomato paste and stir letting it cook for about 3 minutes. Add the black beans and another pinch of kosher salt and stir to combine. Add the water and bring to a simmer, cover and turn the heat to low. Let the beans heat up and soften slightly for about 4 minutes. Meanwhile, heat your tortillas on a dry skillet one at a time over high heat for about 15 seconds per side, then remove and set on a plate covered with a kitchen towel.
Back to the beans..remove the lid, add a squeeze of lemon juice and taste to see if it needs more salt or lemon. Serve on top of the warmed tortillas topped with cojita and cilantro. Enjoy! This pairs well with this kohlrabi salad.
Spicy Black Bean Tacos
Ingredients
- 1 tbl grape seed or olive oil
- 1 garlic clove, lightly smashed
- 1 spring (or sometimes called green) onion, thinly sliced, the greens as well
- kosher salt
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tbl tomato paste
- Black beans, rinsed and drained
- 1/4 cup of water
- 1 lemon, halved
- 4 blue corn tortillas
- Crumbled cojita cheese for serving
- Chopped cilantro for garnish
Instructions
- Ok so..In a medium sized skilet add the grape seed oil and garlic clove and set over medium heat. Let the garlic become fragrant and slightly golden, tilting the pan now and then so all the oil gets acquainted with the garlic flavor. Add the onion and let them all sizzle gently until softened about 3-4 minutes. Add a pinch of kosher salt, the chili powder and cayenne pepper and stir to combine, after about 30 seconds, when the spices are fragrant add the tomato paste and stir letting it cook for about 3 minutes. Add the black beans and another pinch of kosher salt and stir to combine. Add the water and bring to a simmer, cover and turn the heat to low. Let the beans heat up and soften slightly for about 4 minutes. Meanwhile, heat your tortillas on a dry skillet one at a time over high heat for about 15 seconds per side, then remove and set on a plate covered with a kitchen towel.
- Back to the beans..remove the lid, add a squeeze of lemon juice and taste to see if it needs more salt or lemon. Serve on top of the warmed tortillas topped with cojita and cilantro. Enjoy! This pairs well with this kohlrabi salad.
