July 29, 2014
Taco Tuesday!
What better way to celebrate Taco Tuesday than with a delicious black bean taco with chili corn & tomato salsa. I made this salsa inspired by the very famous Chipotle's roasted corn chilli salsa. This meal is great because it takes only minutes to make and packed with so many flavors! Makes for a perfect vegan taco with some modifications.
For the black beans:
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove
1/4 cup of finely chopped green and red peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tomato sauce (canned)
1 (7 ounce) can green salsa (salsa verde)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Directions:
Heat olive oil in a saucepan over medium-low heat; cook onion, peppers in hot oil until tender, about 5 minutes. Add garlic, let simmer for about a minute, don't let it brown. Add tomato sauce and a table spoon of water, let it reduce for another two minutes over medium-high heat. Stir black beans, green salsa, garlic powder, chili powder, and cumin (with the onion.) Reduce heat to low and cook the mixture at a simmer until it thickens, 10 to 15 minutes
Meanwhile the beans cook, we can start on the Chipotle Corn and Tomato Salsa.
For the salsa:
1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Directions:
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Assemble, and enjoy.
I got my tortillas, guac and sour scream at whole foods but you can always make your own.
For the black beans:
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove
1/4 cup of finely chopped green and red peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tomato sauce (canned)
1 (7 ounce) can green salsa (salsa verde)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Directions:
Heat olive oil in a saucepan over medium-low heat; cook onion, peppers in hot oil until tender, about 5 minutes. Add garlic, let simmer for about a minute, don't let it brown. Add tomato sauce and a table spoon of water, let it reduce for another two minutes over medium-high heat. Stir black beans, green salsa, garlic powder, chili powder, and cumin (with the onion.) Reduce heat to low and cook the mixture at a simmer until it thickens, 10 to 15 minutes
Meanwhile the beans cook, we can start on the Chipotle Corn and Tomato Salsa.
For the salsa:
1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Directions:
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Assemble, and enjoy.
I got my tortillas, guac and sour scream at whole foods but you can always make your own.
