Spicy Black Bean Tacos

 

 

One day my dining-out life changed when I discovered I could order black beans at my favorite Mexican restaurant.  Refried beans have always grossed me out.  Mashed up so they are unrecognizable, I just don't trust them!  What is in there?  Lard, indigestion, and gas is my best estimation.  But black beans were delicious served with their salty seasoned liquid and readily identifiable.  I loved these beans and started a quest to replicate this Mexican-food heaven.

Truthfully, I never was able to replicate it!  I tried making my own beans, using exotic spices like epazote, and using variations of seasoning.  In the process I developed my favorite spicy black bean recipe, which has been a staple in my house for many years.  Spicy and flavorful, it is equally delicious served up with tacos as well roasted veggies and quinoa.  So enjoy life on the spicy side…

Ingredients

For black beans:

2 tsp olive oil

4 cloves garlic, minced
1-3 chipotles in adobo, chopped fine (increase or decrease depending on how spicy you like it)
2 cans black beans, partially drained (you want some of the dark liquid, drain out about half of each can)
2-3 tbsp Veggie broth

For Tacos:

Corn tortillas

1/2 yellow onion, sliced in thin strips
1 bell pepper, sliced in thin strips
1 cup cremini mushrooms, chopped
1 tbsp olive oil
Favorite taco toppings: Romaine lettuce, avocado, tomatoes, cilantro, salsa

Directions

Black beans, chipotle and garlic, oh my!

In a skillet, heat olive oil then add chipotles and garlic.  Sauté until fragrant (don't burn!) and then add both partially drained cans of black beans.  Stir to incorporate and add veggie broth.  Simmer on medium high heat until liquid is reduced, about 10 minutes.  Add more veggie broth if it gets too thick, or you need extra time to prepare taco fixings.

Because a meal isn't complete without peppers, mushrooms and onions...

 



In another sauté pan, heat on medium high heat and add olive oil, mushrooms and onions.  Sauté until mushrooms have shrunk and onions become translucent.  Add bell pepper and sauté 3-4 more minutes, until heated and slightly softened.  Turn off heat and set aside.  (Alternatively, if your kitchen is not 90 degrees like mine, spread chopped veggies on a cookie sheet and toss will olive oil.  Roast in a 425 degree oven for 10-15 minutes, until caramelized.)

Thanks to my dear aunt from Texas, we just microwave them in this tortilla warmer!

 



Heat up corn tortillas in a dry skillet, over a grill, or just heat them in the microwave. 

 

Nothing quite like building your own tacos.

 

Serve up your tacos with all of your delicious fixings.