serving size 3-4
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)
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.
If you can’t imagine a taco without cheese, grate vegan 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.)
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Credit: Edible Perspective