The Vegan Chef School

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Bean Tacos

Prep time - 30 minutes

Cook time - 20 minutes

Difficulty - Medium

Serves / makes - 8-10 tacos


Ingredients

1 red onion

3T apple cider vinegar

1t salt

A little oil

1 bunch spring onions

2 garlic cloves

1/2t chipotle paste

1 x 400g can black beans

1T tomato puree

1t ground cumin

Salt, to taste

1 can sweetcorn (340g)

½ - 1 red chilli

1 lime

A handful of fresh coriander

50g unsweetened soya yoghurt

8-10 soft tacos


Equipment

Jar or tupperware box

Chefs knife

Chopping board

Saucepan

Frying pan

Frying pan or griddle pan


Method 

  1. To make the pickled red onions finely slice the red onions, put them into a jar or tupperware box. Add vinegar and salt, put the lid on and shake it vigorously. Set to one side. 

  2. To make the beans heat 1t in a saucepan on a medium heat. Roughly slice half the spring onions, add them to the pan once the oil is hot.

  3. Finely chop the garlic cloves, add them to the pan. Fry until the garlic starts to brown. 

  4. Add chipotle paste, beans, tomato puree and cumin to the pan, mix well. Add salt, to taste. Allow to simmer on a low heat, add a little water if it dries out too much. 

  5. To make the corn salsa heat a frying pan, add 1t oil, once hot add the sweetcorn. Allow the corn to fry on a medium heat for 5 minutes. 

  6. Roughly slice the remaining spring onion, chilli. Add to the pan with the juice from the lime and mix well.

  7. Roughly chop the coriander. Heat the soft tacos in a dry frying pan or griddle pan. 

  8. Load up the tacos with blackbeans, salsa, pickled onions, yoghurt and coriander. 


Tips

  • If you cannot find chipotle paste, make your own by mixing 1T tomato paste with 1T apple cider vinegar, 1t smoked paprika and 1/4t cayenne pepper. 


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