Quesadillas. Enchiladas. Southwestern soups & salads.
With the plethora of Mexican-inspired recipes we’ve come up with, we were recently shocked to realize we had never done a variation of a taco. With leftover black beans lying around, I decided now was the time to create one.
These look pretty bland, but they’re actually really flavorful and made for a stress-free dinner night.
2 cups cooked black beans
3/4 cup red onion
1/2 cup carrots, diced
1/4 cup vegetable broth
1/3 cup fresh cilantro, chopped
1/4 cup shredded cheddar cheese, Daiya cheese or 3 tbsp “cheese” sauce
2 tbsp jalapeno, chopped
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp cornmeal
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne pepper powder
1/4 tsp paprika
Lettuce, tomato, green onions, radishes, salsa, avocado
- Heat onions and garlic in 2 tbsp of oil over medium heat
- Sautee for 7 or 8 minutes, stirring frequently
- Add beans, salt, black pepper, cayenne and paprika, and mash beans with spatula or back of wooden spoon as they cook
- After 2 minutes, add carrots, jalapeno and cilantro and mix together well
- Add vegetable broth and stir, then add cornmeal and mix again for 2 minutes (mix should be fairly sticky and mushy)
- Add to taco shells or baked tortillas and top with desired ingredients