Vegetarian Black Beanhamburger Tacos Food

SPICY BLACK BEAN TACOS

Spicy black bean tacos image

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 19

Ingredients

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Steps:

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

VEGETARIAN BLACK BEAN/HAMBURGER TACOS

Vegetarian Black Bean/Hamburger Tacos image

This recipe uses Mexican flavored vegetarian Hamburger and it is very good. You may cook your own black beans but to simplify the recipe I used a 16oz can of black beans. Be inventive and add your own choice of vegetables. Your shells should be heated but watch they burn very quickly. I like to put everything on the table and let folks build their own so the shells stay crisp and the ingredients hot. If you are making Tostados add more black beans , burger etc to the shell because 1 Tostado is a whole meal. This recipe makes 6 Tacos or 4 Tostados

Provided by Bergy

Categories Lunch/Snacks

Time 35m

Yield 6 Tacos, 3 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can black beans
4 garlic cloves, chopped
2 jalapeno peppers, seeds & membrane removed, finely chopped
1 -2 teaspoon olive oil
1 (340 g) package Mexican vegetarian ground meat substitute
2 cups lettuce, shredded
1 1/2 cups tomatoes, chopped
1 1/2 cups cheddar cheese or 1 1/2 cups soy cheese, shredded
1 cup salsa (your favorite)
3/4 cup sour cream (optional)
2 avocados (optional)
6 taco shells or 6 tostado shells

Steps:

Over medium heat fry the garlic & peppers in the olive oil for 3 minutes.
Add drained beans (reserve juice) and mash them, mixing in the peppers & garlic,.
Add bean juice as needed for a nice consistency. Mix well & stir frequently.
Heat the vegetarian hambugerr in a skillet over medium heat, stir frequently.
When the beans are ready, the burger heated through assemble your tacos.
Put 3 tbsp of beans in the bottom of the shell, add 3 tbsp burger, then the lettuce, tomatoes, cheese and salsa.
Top with sour cream and sliced Avocado (if using) or serve your avocado on the side.
Enjoy.

Nutrition Facts : Calories 555.5, Fat 26.5, SaturatedFat 13.9, Cholesterol 59.3, Sodium 981, Carbohydrate 54.1, Fiber 13.8, Sugar 6.2, Protein 28.3

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In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.

Vegetarian Black Beanhamburger Tacos Food

SPICY BLACK BEAN TACOS

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

VEGETARIAN BLACK BEAN/HAMBURGER TACOS

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