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Black bean tacos

Mexican fare is a go-to in many households. This black bean taco recipe will become a midweek staple, as it won’t take hours of labor to create a dish bursting with flavor. The addition of smoked oil adds another layer of flavor that is subtle but ever-present.


To make this recipe even quicker, you can buy the tortillas, but homemade ones do taste better—only if you have the time! (If you don’t please just buy them otherwise you will just be rolling glutinous circles of resentment.)


Serve with pickled red cabbage and a squeeze of lime, and you’re all set!


Black bean tacos - Serves 4


Black bean chilli

1 tbsp oil

1 onion, diced

20g crushed garlic

8g paprika

8g cumin

2g chilli flakes

45ml apple cider vinegar

Juice of 1 lime

10ml smoke oil

15ml honey

2 tins drained black beans

Salt and pepper to taste


Method

  • Place a pot on medium heat with the oil

  • Sauté onions until translucent, about 3 to 4 minutes

  • Add crushed garlic and spices, cooking the spices out for about 2 minutes. You really want to make sure the spices are adequately cooked to avoid that raw spice taste.

  • Pour in your honey, apple cider vinegar and smoke oil

  • Lastly add the drained black beans.

  • Gently simmer for 5- 10 minutes. You don't want to cook it too long as you want to retain the shape of the beans. Season generously with salt and pepper as you go

Flour tortillas - makes 4 tortillas

250g flour

2g salt

55g melted butter

185ml milk


Method

  • Add flour and salt into a standard mixing bowl

  • Mix in your melted butter and milk, knead only enough to form a dough

  • Clingfilm and rest for 30 minutes

  • Divide dough into four portions

  • Roll into equal sized circles

  • In a non-stick dry pan on medium heat add a tortillas, cook for a minute a side

  • Repeat with the remaining dough and store in a teatowel to prevent drying out


Pickled red cabbage

130g red cabbage, finely sliced

45ml lime juice

1 tbsp vinegar

2 tbsp sugar


Method

  • Place all ingredients and mix throughly

  • Leave to pickle for 30 minutes, tossing together every 10 minutes



 
 
 

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