Black Bean Tacos with Chipotle Crema
From: Ian Seddon's Cookbook
🥘 Ingredients
- black beans or pinto beans 2
- fat garlic cloves 2
- ground cumin 2 tsp
- ground coriander 2 tsp
- chili powder 2 tsp
- dried oregano 2 tsp
- smoked paprika 1 tsp
- kosher salt 1 tsp
- Freshly
- medium lime 2 tbsp
- extra virgin olive oil or neutral-flavored oil 2 tbsp
- vegan sour cream 1 ½ cup
- chipotle peppers in adobo 3-5
- medium lime 2 tbsp
- agave nectar 1 tsp
- taco-sized corn tortillas or flour tortillas 12
- radishes 6-8
- medium ripe avocados 2
- medium lime 1
Use 3 chipotle pepper for mild heat, 4 for medium heat, or 5 for spicy. For extra heat, add a few teaspoons of the adobo sauce. If you’d like a thinner consistency for the Chipotle Crema, simply squeeze in a bit more lime juice. Storage: Store the Black Bean Filling, Chipotle Crema, tortillas, and all of the toppings separately in the fridge for about 4 days; sliced radishes will keep for about 3 days but are best fresh. When ready to eat, warm your tortillas (step 3) and assemble the tacos as listed in the last step right before serving. Nutrition boost: For more veggies, fill your tacos with pico de gallo (or chopped tomatoes). Add some hemp seeds to the Black Bean Filling for more protein.
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1For the black bean filling: black beans or pinto beans , fat garlic cloves , ground cumin , ground coriander , chili powder , dried oregano , smoked paprika , kosher salt , Freshly cracked black pepper to taste, medium lime , extra virgin olive oil or neutral-flavored oil . For the chipotle crema, divided: vegan sour cream , chipotle peppers in adobo , medium lime , agave nectar . For the for serving:: taco-sized corn tortillas or flour tortillas , radishes , medium ripe avocados , medium lime .
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2Make the Black Bean Filling. Add the beans to a large bowl. Use a potato masher or fork to roughly mash, leaving some beans whole. Add in the remaining ingredients listed for the Black Bean Filling. Stir well to combine. Taste, adding more lime juice, salt, or pepper as needed. If desired, heat up the black bean filling in a frying pan until warmed, or in the microwave, before assembling the tacos in step 5.
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3Make the Chipotle Crema. Add all of the ingredients listed for the Chipotle Crema to a food processor (or small-capacity blender). Blend until well combined and creamy. Taste, adding salt or more lime juice as needed (see Note 2). NOTE: If you don’t want to use a food processor or blender, smash the chipotle peppers with the back of a chef’s knife, then finely chop; add to a bowl with the other ingredients and stir well. Store half of the crema ( timer 3/4 cup) for the Burrito Bowls in a sealed jar or airtight container in the fridge for about 1 week.
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4Warm the tortillas. Heat a cast iron skillet to medium-high and warm the tortillas for 15-30 seconds per side (recommended). Or, cover them with a damp paper towel and microwave until warmed.
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5Prep the toppings. Thinly slice the radishes (use a mandoline to do this quickly). Cut the avocados in half, and remove the pits.
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6Assemble the tacos. Spoon some Chipotle Crema ( timer heaping tablespoon / timer ) onto each tortilla and spread it out, leaving a border. Top with some Black Bean Filling, pressing down into the crema. Top with sliced radishes. Use a spoon to scoop some avocado directly onto the tacos and season the avocado with a pinch of salt. Serve with lime wedges and squeeze on top before enjoying.