Black Bean Vegan Street Tacos

How about I forgot the little spoonful of salsa on top of these black bean vegan street tacos!

I'm hoping you won't hold it against me and we can continue on with the recipe...? Just imagine the most perfect spoonful of a thin, flavor-packed smoky salsa cascading over the avocado and onto the beans. 

Amateur hour over here.

Moving on...

These tacos were inspired by our new weekend craving from a neighborhood food truck. We're fairly obsessed and have eaten them every weekend since finding this truck. Sometimes two nights in a row. But now we're enjoying something pretty similar right at home. While there are still one or two aspects that make their tacos a little extra delicious, these are pretty dang close. Honestly, I think it may be their tortillas. They are SO good. 

The bean mixture is simple but flavor packed and includes a secret ingredient that adds a lot of richness. It's really all about the beans. But it's also about the perfect, half-crisped tortilla and a mound of lime-spritzed avocado. Oh, and the salsa. The salsa that I forgot. I'll never let myself live that down. In any event, make sure you find a good one.

My hope is that this will be an easy, go-to meal for you. It's extremely easy to double or triple and great for serving to a crowd. I've been tweaking this recipe for months now and am finally ready to share. 

So let's get on with it. 

Print Recipe!

Black Bean Vegan Street Tacos 

gluten-free, vegan // yields: 3-4 servings

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly sliced
• 1 tablespoon minced garlic
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon cumin
• 3/4 - 1 1/2 teaspoon salt
• 2 1/2 cups black beans, drained with 1/2 cup cooking liquid reserved (or liquid from can)
• 2 limes
• 3-4 teaspoons smoky/chipotle hot sauce, or adobo sauce
• 2-3 ripe avocados
• chipotle or tomatilla salsa (you want a thin salsa, not chunky style w/tomatoes)
• 10- 12 mini corn tortillas (about 4-inches)
• shaved onion and/or chopped cilantro (optional)

In a medium pot, heat your oil over medium. Once hot, add the onion, a pinch of salt, and cook stirring frequently for 10-15 minutes. You want the onions super soft and starting to brown. Add the garlic and stir for 30-60 seconds. Now add the cocoa powder, cumin, and 3/4 teaspoon salt. Stir for 30 seconds. Stir in the beans + cooking liquid, juice from 1 lime, and hot sauce.

Bring the beans to a simmer and simmer uncovered for about 10-15 minutes, until beans start to thicken but not letting all of the liquid cook off. Stir every few minutes. Taste and add more salt and hot sauce to taste. I used about 1 1/4 tsp. salt. The hot sauce is more for the smoky flavor than spice in this recipe.

Meanwhile, preheat your oven to broil. When your beans are about half done, spread tortillas in a single layer on a baking sheet. Place on a rack in the center of your oven and let toast for about 2-3 minutes. Flip and toast another 2-3 minutes. Watch very closely as you don't want them to fully crisp. (They're much harder to eat when fully crisp.)

Scoop avocado into a bowl, top with juice from 1/2 lime and a hefty pinch of salt. Mash to desired consistency. Taste and add more lime + salt if desired.

Assemble tacos with beans, avocado, a small spoonful of salsa, and shaved onion and/or cilantro (if desired). Serve immediately.

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Notes:

• If you can't imagine a taco without cheese, grate pepperjack or sharp cheddar and sprinkle on the tortillas after flipping the first time. Let cook until bubbly then assemble. (This is how they are served from the taco truck.)

Now, I have a favor to ask!

I'm working on an exciting new project involving live streaming video casts that I'll be hosting on a new food platform called NOM. It was actually started by the co-founder of YouTube. And not only are the video sessions live, but we'll also be able to interact while it's all happening with a chat feature. So cool! Have a question during the show, ask away and I can answer!

My actual channel is here: Edible Perspective on Nom

I'll be updating the page soon, but you can already join and follow along. For now, I need your help with what types of food-related topics you'd like me to cover. It can really be anything at all! ie: a specific cooking how-to, showing easy breakfast recipes, talking about certain ingredients and how to use them, stocking a pantry, etc. The shows are about 20-25min long, so I can really cover a lot and it's starting next week! Your help is much appreciated!!

Stay tuned to Instagram, Twitter, and Facebook for the details in when to tune in! I'm nervous + scared + excited but it's going to be SO FUN!

Happy Friday!

Ashley

Avocado Dill Vegan Roasted Potato Salad

Well, it's the end of July.

I actually feel like summer is just kicking off, because we're finally having our blue-sky, sunny days after the insane amount of rain we had in May + June. But then, last week I heard a "back to school" ad on the radio and it sent chills down my spine. Why must they ruin summer in mid-July? Of course I loved finding the perfect backpack, getting new markers, and finding the perfect notebooks and folders, but come on! I get it, people want to plan ahead. Summer isn't over. I can learn to just ignore.

This isn't really a story. And it is a non-story that doesn't really have a point.

So maybe we should talk about this avocado dill vegan roasted potato salad? Because even if you're shedding summer-is-over tears on your brand new notebook, this potato salad says summer is still alive!!

Traditional potato salad is something that also sends chills down my spine. Are there even real potatoes in there or is it just globs of white sauce with mystery vegetables hiding inside?

Maybe you love it. Maybe it has some sort of summer nostalgia for you. It's okay. I forgive you.

Whatever your opinion on potato salad is, this simple, summery version is a must try!

With just a handful of ingredients you can throw this together in no time at all. 

Roast the potatoes.

Process the dressing.

Mix the two.

Serve it up to your favorite people, or hoard it for yourself.

Print Recipe!

Avocado Dill Vegan Roasted Potato Salad

gluten-free, vegan // yields: 4-6 side-dish servings

• 1 1/2 pounds fingerling potatoes (or small yukon gold/red)
• 1 tablespoon refined avocado oil (or other cooking oil)
• 1 medium clove garlic, peeled
• 1/2 ripe avocado
• 3 - 4 tablespoons extra virgin olive oil
• 1 1/2 - 2 1/2 tablespoons lemon juice
• 1/4 cup loosely packed fresh dill, de-stemmed
• salt + pepper, to taste

Preheat oven to 425° F. 

Chop potatoes into 1/2-1 inch sized pieces. Place on a large baking sheet lined with parchment paper. Toss with the oil and 1/4 teaspoon of salt. Spread in an even layer. Roast for 15 minutes, then toss and roast for another 12-18 minutes, until edges are golden brown and potatoes start to puff.

While potatoes are in their second roast, place the garlic in your food processor (7-cup to 11-cup will work well here) and turn on until minced. Scrape the sides of the bowl. Add the avocado, 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, dill, a pinch or two of salt and freshly ground black pepper. Pulse until avocado and dill are well chopped but not pureed. Taste and add more oil, lemon, salt and/or pepper if desired. (I used a scant 1/4 cup olive oil + 2 tablespoons lemon juice.)

If serving hot, toss dressing with hot potatoes and serve. If serving room temperature (my preference), let potatoes cool and make the dressing while they cool. Toss to coat, add more salt/pepper if needed, and serve with a sprinkle of fresh dill.

Notes: 

Sauce best made day of serving for the best appearance (although, it doesn't brown much at all after sitting). Store leftovers in the fridge for about 24hrs.

This was a recipe I could not.stop.eating. The flavors are so simple yet bold. I recommend doubling it for a crowd and the leftovers are absolutely delicious cold out of the fridge. 

Now get outside and soak in summer.

Ashley