Crispy Black Bean Tacos
Tortillas are stuffed with an umami-packed black bean filling and sprinkled with cheese, then baked till golden-brown and served with tangy crema and lime pickled onions. Fast food meets homemade indulgence.
Ingredients
- 0 as needed walnuts toasted
- 0 as needed mushrooms
- 0 as needed nutritional yeast
- 0 as needed porcini mushroom powder
- 0 as needed black beans
- 0 cloves garlic
- 0 as needed oil
- 0 to taste chili powder
- 0 to taste cumin
- 0 to taste smoked paprika
- 0 to taste dried oregano
- 0 to taste salt
- 0 to taste pepper
- 0 as needed salsa
- 12 tortillas ready to cook
- 0 as needed vegan cheddar shredded
- 0 as needed crema
- 0 as needed lime pickled onions
Instructions
- If making Lime Pickled Onions, prepare them first so they macerate while you make the tacos.
- Blend the toasted walnuts in a food processor until they become a fine crumb.
- Add the mushrooms, nutritional yeast, and porcini mushroom powder.
- Blend until the mushrooms are finely chopped.
- Add the black beans and perform 10 quick pulses. Some beans should remain intact and the mixture should be moist, not sticky.
- In a large frying pan, saute the garlic in oil over medium heat, 2 to 3 minutes, just until starting to turn color.
- Add the taco spices and stir constantly for 20 to 30 seconds.
- Add the bean-mushroom mixture and cook for 5 to 7 minutes, stirring occasionally.
- Reduce heat to medium-low and stir in the salsa. Cook for 1 minute, then remove from heat and season to taste with salt.
- Spread approximately ¼ cup of the bean mixture onto one side of each tortilla. Top with vegan cheddar cheese.
- Bake the filled tortillas until golden brown and crispy.
- Serve with tangy crema and lime pickled onions.