Black Bean Tacos
A LEAP kids' favorite recipe from our very own Financial Operations Associate, Dominique LeBlanc-Sayer.
Ingredients
Black Bean Filling:
- ¾ cup diced red onion
- 22.5 oz can whole black beans
- ¼ cup soy milk any unsweetened plant-based milk will do
- 3.0 Tbsp chopped cilantro
- 1.5 Tbsp lime juice
- 1.5 tsp diced garlic
- 1.5 tsp cumin
- 1.5 tsp chili powder
- ½ tsp cinnamon
- ¾ tsp salt
- 7 oz non dairy shredded cheese
- 12 corn tortillas
Instructions
- Add the diced onion and a tablespoon of water or oil to a medium-sized pot and saute over medium heat until translucent (3 to 5 minutes).
- Add the beans, soy milk, cilantro, and seasoning to the pot. Stir and continue to cook over medium heat until the beans have softened and the liquid has somewhat reduced.
- Add another tablespoon of water to the pot and mash the beans to make a bean slurry.
Prep and Cook the Tacos
- Heat the tortillas individually in a skillet with a little bit of oil over low-medium heat for 20 to 30 seconds per side, or until they are soft. This will make them more pliant and easier to fold. You can opt to microwave for 20 seconds, but they tend to get “chewy”.
- For each taco, spread about 2 tablespoons of the bean mixture to cover half of the taco in the skillet. Add the cheese and fold the taco over and gently press down. (Don’t worry if the tortilla cracks along the edge since the taco will stick together as it cooks.)
- Cook the tacos in a skillet over low-medium heat, flipping halfway, until crispy and lightly browned on both sides. Wrap loosely in foil in a warm oven and repeat until all of the tacos are done.
- Serve and enjoy right away plain or with your favorite dipping sauces – salsa, plant-based queso, guacamole, etc.!
Grilled zucchini and herb cheese rolls
Grilled zucchini and herb cheese rolls 1 large zucchiniolive oilvegan herb cheese (click here for recipe)parsleysesame seedssalt Using a grater, cut the zucchini into slices of about 2-3 mm. They...
Chocolate Hazelnut Spread
Chocolate Hazelnut Spread 250 g hazelnuts70 g Dark Chocolate2-3 tbs liquid sweetener2-3 tbs melted coconut oil/neutral oilPinch of salt Roast the hazelnuts at 200°C for 7-10 minutes, let them cool...
Vegan Chocolate Mousse
Vegan Chocolate Mousse The brine from 1 tin chickpeas {aquafaba}1 bar Vegan Mylk ChocolatePinch of salt1-2 tbs icing sugar {optional} Melt the chocolate and stir through the saltWhip the aquafaba...
