Make My Day Camp: SM: Black Bean Tacos

Monday, March 27, 2023

SM: Black Bean Tacos

This is an interesting idea to mash and roast the black beans to mimic the texture of meat if you're wanting to cut back on your meat consumption - or just if you like black bean tacos! Usually if I want bean tacos or enchiladas I just mash the beans onto the tortillas, or use refried beans, but I'd never seen this method so figured I'd give it a try. I'm not sure I love the roasted beans only because they're a little dry - I just added some sour cream to the taco tho and fixed that little problem.

8 (6") corn or whole wheat tortillas
3 T. olive oil
2 Cups cooked or canned black beans, rinse and drained
1 T. minced garlic
1 T. chili powder
1/2 t. cumin
1 t. salt, plus more to taste
black pepper to taste
4 Cups shredded green cabbage
1 red bell pepper , chopped
1 fresh hot green chile (like jalapeño or serrano), minced
1/4 cup chopped scallions
juice of 2 limes
1/2 cup chopped cilantro

Heat the oven to 400'. Coat a rimmed baking sheet with 1 T. oil. Stack the tortillas and wrap them in aluminum foil. Combine the beans, garlic, chili powder, cumin, half the salt and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.

Spread the mixture out on the prepared pan, drizzle with another T oil. Roast, stirring a few times, until the beans are crumbly and crisp in places, 15-20 minutes. Transfer the tortillas to the oven with the beans for the last 5 minutes of cooking.

Meanwhile, put the cabbage, pepper, chile, scallions, lime juice, cilantro, remaining tablespoon oil, 1/2 teaspoon salt, and some pepper in a large bowl and toss to combine. Taste and adjust the seasoning. Divide the beans among the warm tortillas; top with the cabbage and serve.

*my notes: I used cole slaw mix; omitted the red pepper, chile pepper, and scallions. I have a ton of lemons so used lemon juice in place of lime. And spread the tortillas with a little sour cream.