We have been going the vegetarian route most of the week, and these black bean tacos have kept us fat and happy. I am really a bean addict, and they are right up there with potatoes; I could eat both every day, especially black beans. Typically, I cook up a batch of dried beans each week and place them in the freezer for future recipes or hunger pangs. They are a great staple to have in your home as they can be filler, or used in tasty mains like these tacos. If you don’t have time to cook dried beans, then keep a few cans in the pantry, for last minute meals.
I simmered the black beans with some onion, garlic and Fresno chilies. Fresno chilies are mild in heat and add a nice mellow spicy flavor, so add them in! I wanted to keep the tacos simple and fresh, and who am I kidding I was trying to use up some stray veggies in the fridge, so I made a simple slaw and salsa to serve with them. The slaw was made out of cabbage, jimaca, and carrots, along with some fresh lemon juice to make a spring-in-your step slaw. The salsa was made out of some spicy purple radishes, that I pickled using the same concept I used with some red onions in the past. I have to say this recipe was a winner, and we will be making it often.
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Black Bean Tacos
1/3 cup minced yellow onion
3 cloves of garlic, minced
2 tablespoons olive oil
1 medium-sized Fresno pepper, remove seeds and mince
4 cups black beans, previously cooked or canned (if using canned drain and rinse well).
1/4 cup water or Mexican beer
1/4 of a small green cabbage, thinly sliced
1/4 of small jicama, thinly sliced
1 carrot, grated
1 large spring onion, thinly sliced (about 1/4 cup)
1 small lemon
2 tablespoon olive oil
5 large radishes, thinly sliced
1 small Serrano, thinly sliced (use about 1/4 of it or more if you like spicy)
1 tablespoon fresh lime juice
pinch of Maldon salt
Place 2 tablespoons of olive oil in a large saucepan, add the yellow onion and garlic. Stir and cook until soft.
Add the red pepper, stir and cook until fragrant, about 2 minutes.
Add the black beans and beer or water, stir and cook over very low heat for 30 minutes.
Place the cabbage, jicama, carrot and spring onion in a large bowl. Squeeze the lemon over the top, and drizzle in the olive oil. Season to taste with the kosher salt and black pepper. Set aside.
To make the radish salsa, place the radish slices, serrano chili, lime juice, and Maldon salt into a small bowl. Stir, and set aside. Do this ONLY about 10 minutes before serving. The radishes get soft fast, and you want some crunch.
Warm the tortillas.
To serve place a tortilla on a plate, top with some beans, a little slaw, and the radish salsa.