Wednesday, December 2, 2015

Smoky Black Bean Taco with Smoky Slaw



































































Smoky Black Bean Taco with Slaw
This recipe is inspired by my friend Gabi of Tamerlaine Farm Animal Sanctuary. She’s an awesome cook and makes even more awesome hot sauces that she bottles and sells, all proceeds go to the sanctuary. I’m a huge sucker for her sauces and fortunately she lives close enough that I can nudge her for more when I run out.
This summer she entered a taco contest and though there wasn’t a vegan nor vegetarian category, she entered anyway. Of course, she had to prove you can have a kick ass taco without the meat, and also to share her amazing hot sauces to a new audience – needless to say she sold out of her tacos within a couple of hours! We had a tasting of her tacos a week before the event and I was blown away, I ate 3 but wanted 10 more. Here’s my take on her taco very much inspired by Gabi.

Note:
I always use fresh beans rather than canned they taste better. For convenience, I’ve included the canned measurement in the recipe below. Here is fresh measurement
2 cups fresh black beans + 1 cup of the liquid it was cooked in


Method for Beans
1 medium onion chopped
1 tbsp coconut oil – or olive oil
3 cloves garlic minced
1 chiptotle pepper in adobe sauce minced
1 tsp ground cumin
1 ½ tsp Spanish smoked paprika
¾ tsp smoked sea salt
2 cans organic black beans including the liquid
2 tsp apple cider vinegar
1 tsp pure maple syrup – option but nice

Organic non GMO corn tortillas
Avocado mashed

Method for Beans
Using a large wide pan, sauté the onion in coconut oil for 4 minutes, add the garlic, chipotle and cumin and sauté 1 minute, add the beans and liquid, paprika, smoked salt, vinegar and maple syrup, bring to a low boil then simmer uncovered stirring often for 8-10 minutes until it becomes thick and liquid has reduced. The result is creamy black beans. 


Smoky Red Cabbage Slaw
4 cups thin sliced red cabbage or napa, or combination then chopped 
1 large carrot grated
Handful fresh chopped cilantro
Minced fresh mint – optional but nice

Optional 1 cup chopped mango or pineapple

Dressing for Slaw
2 tbsp fresh lime juice
1 tbsp + 2 tsp cold pressed extra virgin olive oil
2 tsp pure maple syrup + 1 more tsp if you like sweeter
¼ tsp Spanish smoked paprika
1/8 tsp cayenne powder – optional
Sea salt to taste

Method for Slaw
Add cabbage, carrot, cilantro, mint to a large bowl. combine dressing incredients in small jar, cover and shake. Pour dressing on slaw and taste for seasoning.

 Plating
Layer tortilla with beans, mashed avocado then top with slaw. Add your favorite hot sauce and finish with aioli if you like

Srirachi Lime Mayo
½ cup Veganaise
1 tbspSrirachi sauce
1 tbsp fresh limejuice


I love these hot sauces and the packaging so striking!  The sauces are named after the animals on their sanctuary. 
Check them out at Tamerlaine Farm

















1 comment :

  1. We are so happy to be on your blog. Your food is so sensational and we know this from personal experience! Yummy! Perfect!

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