Are you in need of a quick and easy week night dinner option? I was too! That’s where this black bean taco “meat” recipe began.
It was probably a Tuesday, during my first week or so of transitioning to a vegan diet, when I first made this. You guys, the tacos were amazing! Spicy, savory, FILLING, and versatile! I used the leftovers for the rest of the week making more tacos and even taco salads. You’ll notice this recipe makes A LOT. If you’re cooking for 1, feel free to cut the recipe in half. But if you’re cooking for 2 or more, leave it as is. I promise you, you will be happy to have leftovers that translate to quick and easy meals!
Fast forward 4 months and I’m still making this regularly, but now pairing it with my TVP Taco Meat for more dimension and flavor!
- 3 can of black beans (rinsed)
- 1 can of Rotel (I use HOT - the result is pretty spicy)
- 1 small onion, diced (or half of a large onion)
- 5-6 cloves of garlic, minced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp sea salt, or to taste
- 1-2 tbs of oil (olive, coconut, or avocado)
- Place the drained beans in a large bowl and mash them, leaving about 50% of them un-mashed
- Heat oil in a large pan over medium-high heat
- Saute onions until translucent
- Add garlic for a minute, until fragrant
- Add the partially mashed beans, entire can of Rotel, and all of the dry seasonings
- Stir to combine all of the ingredients and heat thoroughly
- Taste test and add salt as needed
- Serve as a taco filling
For tacos, I suggest whipping up some of the Avocado Crema to use as a sour cream substitute or dressing for a cabbage slaw.
Taco toppings: tomato, red onion, fresh jalapeno, cabbage slaw (dressed in a citrus based dressing or the avocado crema), cilantro, salsa/hot sauce…GET CREATIVE!