Spicy Chipotle & Salsa Black Beans and Vegan Soft Tacos
This is a re-do of a recipe I found in the book By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat
I made some soft tacos with mine using Artisan flaxseed tortillas, topped with brown rice, spicy black beans, and cheeze (Daiya), to which I added a handful of spring lettuce mix. The beans were so spicy and flavorful, I found no reason to add more salsa, avocado or anything that would get in the way of that spicy goodness.
Threw the rest of the beans into a plastic container to use use as a salad topper or sandwich spread later in the week.
- 1 cup dry black beans, picked clean and soaked at least 8 hours
- 3 cups water
- 1 Tablespoon extra virgin olive oil (can use less if using non-stick pan)
- ½ red onion, chopped coarsely
- 6 cloves garlic, peeled and minced
- 2 Tablespoons Bragg's Liquid Aminos
- 2-3 Chipotle peppers in mole sauce, chopped
- 3 Tablespoons hot salsa (fresh pico de gallo is best in my opinion)
- ½ tsp. fresh ground black pepper
- ¼ tsp. cayenne pepper
- 6-8 organic cherry tomatoes, cut in half
- 2 Tablespoons nutritional yeast
- 1 avocado, peeled and cut into ½" chunks (optional)
- Drain soaking water from the beans and rinse thoroughly.
- Place beans into a medium pot with 3 cups of water and bring to a boil. Reduce heat and simmer, half covered, for about two hours.
- Heat oil in frying pan over medium heat. Add onion and garlic, and saute until translucent. Set aside.
- Drain any extra water from beans, then return to stove. Stir in the sauteed onion and garlic mixture, and all ingredients except avocado.
- Simmer mixture for about 15 minutes, stirring frequently to blend.
- Divide into serving bowls and top with avocado chunks and additional salsa if desired.
Category: Entrees
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