Black Garlic Kitchen

Black Garlic Tex-Mex Black Bean Tacos

Crunchy corn taco shells filled with lightly spiced black beans and sweet Black Garlic; a quick and easy vegetarian supper.

black garlic black bean tacos

Prep: 10 mins | Cook: 20 mins | Makes: 12 tacos

V: use vegetarian cheese alternative | Ve: use vegan cheese alternative

Ingredients

For the Black Beans

  • 3 tbsp olive oil
  • 1 red onion – peeled and finely chopped
  • 1 each red, green and yellow pepper – deseeded and chopped
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tbsp tomato purée
  • 2 tbsp Black Garlic Paste
  • 2 x 425g tin black beans – drained and rinsed
  • 150ml water
  • 8 cloves Black Garlic – chopped
  • Black Garlic Sea Salt or table salt
  • Freshly ground black pepper
  • 12 crunchy vegan corn taco shells
 

Garnish

  • Grated vegetarian or vegan cheese
  • Avocado slices
  • Finely sliced red onion
  • 1 tbsp chopped fresh coriander
  • Lime wedges

Method

  • Heat the oil in a large non-stick frying pan over a medium heat. Gently fry the onion until soft. Add the peppers and fry until soft.
  • Add the cumin, paprika, onion powder, garlic powder, oregano and cayenne pepper. Coat the onion/pepper mixture in the spices and fry for a further minute. 
  • Stir in the tomato purée and Black Garlic Paste. Add the drained beans and 150ml water to the frying pan. Simmer for 10 minutes then add the chopped Black Garlic cloves.
  • At the end of the cooking time, season to taste with salt and freshly ground black pepper.
  • To assemble the tacos – spoon a little of the bean mixture into each taco shell. Top with grated vegetarian or vegan cheese, slices of avocado and slices of red onions. Sprinkle over chopped coriander.
 

To Serve: serve immediately with lime wedges to squeeze over the taco, BGK’s Black Garlic Pico di Gallo and BGK’s Black Garlic Guacamole.

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