Crispy black bean tacos
Ingredients
- 1 red onion, thinly sliced
- Juice of 1 ½ limes
- ½ red onion, finely chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 3 tomatoes, finely diced
- 1 green chilli, finely chopped
- Coriander, finely chopped
- 1 onion, diced
- 4 cloves garlic, grated
- 1 tbsp chipotle paste
- 2 tbsp tomato paste
- 1 ½ tsp chilli powder
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 2 cans black beans, drained and rinsed
- 1 red pepper, diced
- ½ cup vegetable stock
- 1 lime, juiced
- 8 tortillas
- ½ cup shredded vegan cheese
- Shredded lettuce
- Sour cream
Steps
- Place red onion in a bowl with lime juice, seal and refrigerate for at least 4 hours.
- In a medium bowl, mix ingredients from red onion to coriander and set aside.
- Preheat the oven to 210°C, ensuring a rack is positioned in the centre of the oven.
- Add oil to a pan over medium. Once hot, add the onion. Sprinkle with salt. Cook until translucent.
- Stir in the garlic, bell pepper and chipotle. Cook just until fragrant, about 30 seconds.
- Add the chilli powder, cumin, smoked paprika, and tomato paste. Stir, coating the onion. Cook until fragrant.
- Add the black beans, stirring to combine. Cook, stirring occasionally, until warm, 1-2 minutes.
- Add the stock, then bring to a simmer. Use a wooden spoon to mash the beans slightly.
- Squeeze the lime juice over. Taste and season. Remove from heat.
- Wrap the tortillas in a damp paper towel. Microwave 30 seconds to steam. Set aside.
- Oil a baking tray. Place the tortillas on the tray, flipping to oil on both sides.
- Spread the black been mixture over half of each tortilla and sprinkle with cheese.
- Fold the tortillas in half to cover the filling. Carefully flip the tacos.
- Transfer the sheet pan to the oven and bake the tacos 15-20 minutes, carefully flipping halfway.
- Fill each taco with lettuce then top with sour cream and pico de gallo.