Name: Crispy Black Bean Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 0.5 cup walnuts (56g, broken up into pieces); 8 oz cremini mushrooms (227g, roughly chopped (tough stems removed)); 0.25 cup nutritional yeast (20g); 1 tsp porcini mushroom powder (optional); 1 can black beans (15 oz / 425g); 3 tbsp olive oil (42g, or avocado oil, more for cooking tacos); 4 clove garlic (20g, finely chopped); 1 tbsp chili powder ((2 tsp for less heat)); 1 tbsp ground cumin; 2 tsp smoked paprika; 1.5 tsp dried oregano ((or Mexican oregano)); 0.75 tsp kosher salt; 10 null black pepper (~10 twists); 0.5 cup mild salsa (120g, strained of excess liquid); null dash water (for deglazing); 12 null flour tortillas (taco-sized); 1.5 cup shredded vegan cheese (100 to 150g, shredded); null null 5-minute chipotle crema ((or avocado crema)); null null lime pickled onions ((optional)); 3 cup shredded lettuce (~100g, shredded); 5 null chipotle peppers (from a can of chipotle peppers in adobo); 1 cup vegan sour cream (225g); 0.5 tsp garlic powder; 0.5 tsp agave nectar (or cane sugar); 3 tsp lime juice (freshly squeezed (optional, as needed)); 0.5 small red onion; 0.25 tsp organic cane sugar; 0.25 tsp kosher salt; 2 tbsp lime juice (30 ml (1 juicy lime))

Instructions

Show units in method

1

First, if making [lime pickled onions] (optional), make them and macerate while preparing the tacos.
2

Preheat the oven to 425ºF. Arrange a rack in the top third and the bottom of the oven.
3

Heat a large frying pan over medium-low heat for a minute or two, then add the walnuts (0.5 cup) to toast. Toss frequently to prevent burning, until golden brown in spots and nutty in aroma, about 5 minutes. Meanwhile, drain and rinse the black beans (1 can). Add to a dish towel and pat dry as well as you can. It’s okay if you smush them. Stir together all the ingredients for the taco spices. Set aside.
4

Add the walnuts (0.5 cup) to a food processor. Blend for a few seconds until in fine crumbs, but don’t over-process into a paste. Add the cremini mushrooms (8 oz), nutritional yeast (0.25 cup), and porcini mushroom powder (1 tsp). Blend for a few seconds, followed by just a few pulses until mushrooms are finely chopped. Add in the black beans (1 can) and do 10 quick pulses to break them up but leave some beans intact (don’t blend continuously!). The mixture should be a bit moist but not sticky.
5

Return the frying pan to medium heat and heat for 1 minute, then add olive oil (3 tbsp). Once warm, add the garlic (4 clove). Stir frequently until just turning color, 2 to 3 minutes (do not brown). Add the taco spices (which include chili powder (1 tbsp), ground cumin (1 tbsp), smoked paprika (2 tsp), dried oregano (1.5 tsp), kosher salt (0.75 tsp), of black pepper (10 twists)) and stir constantly for 20 to 30 seconds. A. Add the bean-mushroom mixture and toss well to coat it in the spiced oil. Cook, stirring occasionally, for 5 to 7 minutes. If it starts to stick, deglaze with a [dash water]. B. Reduce the heat to medium-low. Stir in the mild salsa (0.5 cup), using the liquid to deglaze any browned bits. Cook for 1 minute until thick and spreadable. Remove from the heat and season to taste with [kosher salt].
6

Assemble the tacos: Spread ~ bean mixture (0.25 cup) onto one side of each tortillas (12 flour). Sprinkle with a layer of shredded vegan cheese (1.5 cup), then fold the [flour tortilla] over onto the side with the filling and press down on the edges to seal.
7

Bake the tacos: Add olive oil (1 tbsp) to a large rimmed sheet pan, using a pastry brush to spread it out. Arrange the tacos without overlap, gently spreading them into the [olive oil]. Now brush the top sides of the tacos with a light layer of [olive oil]. Bake on the bottom rack for 8 to 12 minutes, or until crispy and golden brown on top. Remove from the oven and flip the tacos. Bake on the top third rack for 5 minutes, or until crispy and golden brown on the bottom.
8

Allow to cool a bit, as they will be very hot. Then carefully pry open the tacos and dollop with [5-minute chipotle crema] (or avocado crema), [lime pickled onions], and shredded lettuce (3 cup). Serve leftover [5-minute chipotle crema] on the side for dipping.