It’s been a while since I’ve posted a new, original recipe. I’ve been sent a lot of cookbooks to review, so I’ve been cooking through those, and I’ve been testing recipes for Allyson Kramer’s next cookbook. I’m also currently taking Rouxbe’s Plant-Based Certification course, which is taking up a lot of kitchen time.
This recipe is from an assignment for Rouxbe. Students were asked to create two separate, creative dishes using the same bean. My initial instinct was to make something with chickpeas, but since I already cook so much with them, I decided to go for another bean and challenge myself. I picked black beans, and I made black bean patties and tacos.
Easy-to-Make Sesame Black Bean Tacos
These Sesame Black Bean Tacos are based on a recipe for beef tacos I saw in a magazine recently. The coolness of the cucumber slaw offsets the spiciness of the black beans in this Asian-inspired dish. Feel free to add more garlic and crushed red pepper to suit your tastes.
These tacos come together super quickly, so they’re perfect for busy weeknights. I like to serve them with a side salad, but they’re great on their own, if you’re looking for a light meal.
Sesame Black Bean Tacos
- ¼ cup + 3 tablespoons rice vinegar divided
- 1 tablespoon agave nectar
- 1 teaspoon salt divided
- 1 cup thinly sliced cucumber about half a cucumber
- 1 cup thinly shredded purple cabbage
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- ¼ cup tamari
- 1 tablespoon water
- 1 tablespoon brown sugar or coconut sugar
- 2 cups cooked black beans 1 14 ounce can
- ½ teaspoon crushed red pepper or to taste
- 2 tablespoons sesame seeds
- 6 corn tortillas
- Sriracha lime wedges, and jalapeno slices for serving, optional
Preheat your oven to 350
In a small bowl, whisk together ¼ of rice vinegar, the agave nectar, and ½ teaspoon of salt.
In a larger bowl mix together the cucumber and cabbage, pour in the vinegar dressing, and mix well. Set aside until the tacos are ready.
Heat the sesame oil in a skillet over medium high heat. Add the garlic and sauté for a minute or two, being careful that the garlic doesn’t burn. Add the tamari, 3 tablespoons rice vinegar, water and brown sugar and stir to combine. Add the black beans, and let simmer for about 15 minutes, until the liquid reduces.
While the beans are cooking, wrap the stack of tortillas in foil and heat in the oven for approximatly 5 minutes.
Once the liquid in the pan has reduced, add the crushed red pepper, ½ teaspoon of salt and sesame seeds. Stir to combine and cook for an additional minute or two.
Place the tortillas on plate and divide the bean mixture up between them. Top with the cucumber slaw. Serve with sriracha, lime wedges, and jalapenos, if desired.
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