Carrot Cilantro Black Bean Tacos

Quesadillas. Enchiladas. Southwestern soups & salads.

With the plethora of Mexican-inspired recipes we’ve come up with, we were recently shocked to realize we had never done a variation of a taco. With leftover black beans lying around, I decided now was the time to create one.

These look pretty bland, but they’re actually really flavorful and made for a stress-free dinner night.

2 cups cooked black beans

3/4 cup red onion

1/2 cup carrots, diced

1/4 cup vegetable broth

1/3 cup fresh cilantro, chopped

1/4 cup shredded cheddar cheese, Daiya cheese or 3 tbsp “cheese” sauce

2 tbsp jalapeno, chopped

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp cornmeal

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp cayenne pepper powder

1/4 tsp paprika

TOPPINGS

Lettuce, tomato, green onions, radishes, salsa, avocado

• Heat onions and garlic in 2 tbsp of oil over medium heat
• Sautee for 7 or 8 minutes, stirring frequently
• Add beans, salt, black pepper, cayenne and paprika, and mash beans with spatula or back of wooden spoon as they cook
• After 2 minutes, add carrots, jalapeno and cilantro and mix together well
• Add vegetable broth and stir, then add cornmeal and mix again for 2 minutes (mix should be fairly sticky and mushy)
• Add to taco shells or baked tortillas and top with desired ingredients