Black bean chili tacos, because who couldn’t use another taco idea. Plus they’re meat free! Vegetarian tacos are often a fail because they fall short on flavor, in my opinion. It’s disappointing because I love tacos!
But these tacos have all the flavor. The chili beans on they’re own are great, but combined with creamy avocado crema and pickled red onion, that’s the jam!
FOR THE CHILI BEANS
1 small red onion diced
1 can black beans drained
1 can 4oz diced green chilies
2 garlic cloves, minced
1 bay leaf
2 tsp chili powder
1 tsp cumin
1 tsp ground corriander
1 tbsp tomato paste
1 can diced fire roasted tomatoes
salt & pepper
Tortillas
Optional hot sauce and cilantro
FOR THE PICKLED RED ONION
1 red onion, sliced thinly
1 tsp sugar
1 tsp salt
1/3 cup white or apple cider vinegar
1 cup hot water
AVOCADO CREMA
1/2 large avocado
1/2 cup plain yogurt or non dairy yogurt
squeeze of lime juice to taste
salt to taste
In a pot, heat a little oil and cook onion with a big pinch of salt for a few minutes, until soft.
Add garlic, stir for a minute. Add seasonings (except bay leaf) with another pinch of salt and stir for 30 seconds. Add beans, diced tomatoes, tomato paste and green peppers. Cook for about 10 minutes.
I like to then take a masher and give the mix a little mash. This consistency is better in a taco.
While the bean mixture is cooking, blend the crema ingredients. Refrigerate until ready.
For the pickled red onion, dissolve the vinegar, salt, and sugar with the warm water. Shove all the red onions into a jar and pour the warm vinegar mix over it. Seal tightly. It will take about an hour to pickle, but best made well in advance. Refrigerate the extra
When the beans are ready, warm tortillas. Using a slotted spoon, spoon mix into tacos. Add crema, pickled red onion, fresh herbs like cilantro, and some hot sauce.
Makes about 4-6 tacos
Leftovers are great for a burrito bowl or salad with lots of chopped lettuce.
