Cheesy Black Bean Tacos with Guac

🥘 Ingredients

• chili powder 1 tbsp
• ground cumin 1 ½ tsp
• dried oregano 1 tsp
• sweet or hot paprika ¾ tsp
• garlic powder ¾ tsp
• onion powder ¾ tsp
• kosher salt ¾ tsp
• Lots
• extra virgin olive oil or avocado oil 2 tbsp
• medium red onion 1
• Kosher
• black beans 2
• garlic cloves 4
• serrano or jalapeño peppers 1-2
• cilantro leaves and tender stems 2 handful
• chipotle or smoked salsa ¾ cup
• shredded vegan cheese 1-1.5 cup
• medium or large ripe avocados 2
• lime 1
• fat garlic clove 1
• taco-sized flour tortillas 8-12
• Pickled Onions 4 forkful
• lime 1

Taco Seasoning

1. 1

   Prepare: chili powder , ground cumin , dried oregano , sweet or hot paprika , garlic powder , onion powder , kosher salt , Lots of freshly cracked black pepper.
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: extra virgin olive oil or avocado oil , medium red onion , Kosher salt or sea salt, black beans . For the garlic & chiles (from vegetable prep): garlic cloves , serrano or jalapeño peppers , Taco Seasoning ( timer tbsp) (from meal prep), cilantro leaves and tender stems , chipotle or smoked salsa , shredded vegan cheese . For the easy guacamole: medium or large ripe avocados , lime , fat garlic clove , taco-sized flour tortillas , Pickled Onions . For the for serving:: lime .
5. 5

   Arrange a rack in the middle of the oven and preheat to 475ºF / 245ºC.
6. 6

   Heat a large ovenproof sauté pan (or large cast iron pan) over medium-high with the oil (see Note 4). Once shimmering, add the onion with a pinch of salt. Cook for 4-5 minutes , stirring occasionally, until starting to soften. Meanwhile, drain and rinse the black beans. Transfer to a clean towel to pat dry (they don’t need to be completely dry, just not wet). Set aside.
7. 7

   Add the Garlic & Chiles to the pan with the onions. Cook for 2 minutes , stirring frequently to prevent burning. Add the Taco Seasoning and cook for 30 seconds, stirring constantly. If needed, deglaze the pan with a splash of water to prevent burning. Remove from the heat.
8. 8

   To a food processor, add the drained beans, half of the cilantro (1 handful), and the salsa. Add the spiced onions, using a silicone spatula to get all of the spices out of the pan. Set the pan aside for the next step. Pulse until everything is finely chopped but not pureed (we want texture!). Taste, adding a bit of olive oil or a pinch of salt as needed.
9. 9

   Return the bean mixture to the pan and spread out in an even layer. Sprinkle a generous layer of cheese on top. Bake in the oven until the cheese has melted (NOTE: vegan cheese doesn’t always melt the same as dairy cheese) and everything has warmed through, about 10 minutes.
10. 10

    While this bakes, prepare your side salad (if you’re making one) and prep the other ingredients. Easy Guacamole: Finely chop the remaining 1 handful of cilantro. In a bowl, mash the avocados until mostly smooth. Stir in most of the cilantro (save a small bit for garnish) and 2 tbsp of lime juice. Use a grater or garlic press to add the garlic. Stir well until relatively smooth, then season to taste with salt or more lime. TIP: Store any leftovers with an avocado pit to keep the guac fresh for longer. Tortillas: Wrap several tortillas in a damp paper towel or dish towel; heat in the microwave for 15-30 seconds ; repeat in batches.
11. 11

    Using oven mitts, remove the pan from the oven and cool for a few minutes.
12. 12

    Assemble: Spoon some Easy Guacamole onto each tortilla. Add the cheesy beans, Pickled Onions, a few dollops of salsa, and reserved cilantro. Eat like a taco. Serve with lime wedges (squeeze on top before enjoying) and your side salad, if you made one.