Vegan Black Bean Tacos (with corn and slaw)
Servings: 4 servings
Black Bean and Corn Filling
- 4 cobs sweet corn on the cob, cut off
- 1 teaspoon oil (optional)
- 1 clove garlic, crushed
- ¼ cup onion, medium dice
- 2 cloves garlic, crushed
- 1 teaspoon cumin
- 1 can black beans
- 1 lime, juice
- 1 handful cilantro, chopped
- S&P
- 1 pinch hot pepper flakes, to taste
Coleslaw
- 1-2 cups slaw mix or shredded cabbage
- 2 tablespoons vegenaise (vegan mayo)
- 3-4 tablespoons pickle juice, fresh lemon juice or vinegar
- ½ teaspoon coarse black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon maple syrup (optional)
- 2 tablespoons sunflower seeds (optional)
Guacamole
- 2 avocados, mashed
- 2 tablespoons red onion, diced
- 1 handful cilantro chopped
- 1 teaspoon chipotle tobasco
- ½ - 1 lime, juiced
- salt, to taste
Garnish
- 1 cup cherry tomatoes, halves
- 4-6 tortillas, dry toast
Corn Filling
Steam the corn, let it cool then cut the niblets off the cob. Or if using frozen corn, defrost it.
Add 1 teaspoon of oil to a cast iron skillet and warm until shimmering.
Add the corn, cracked black pepper and crushed fresh garlic - stir the corn until heated through and slightly charred. Transfer to a bowl - use the skillet for the black beans next.
Black Beans
Warm 1 tablespoon of oil in a skillet, add the onions and minced garlic. Cook until soft and fragrant.
Add the cumin, black beans, lime juice, cilantro, S&P, and a sprinkle of hot pepper flakes stirring until incorporated and warmed through.
Make the Slaw
Mix all coleslaw dressing ingredients together in a medium serving dish. Add maple syrup if the slaw is too sour.
Toss with shredded cabbage. Sprinkle with toasted sunflower seeds for extra crunch (optional).
Putting it All Together
Warm tortillas in a dry pan over medium high heat.
Add a scoop of corn and black beans, top with tomatoes, guacamole, and slaw.