Black Bean Salsa for Vegan Tacos

Enchilada SauceThe simplest recipe for a vegan night that leaves you full and happy is tacos. Not one complaint from the peanut gallery, everyone taking seconds, and leaving full. You can’t ask for more…

I use the enchilada sauce and part of the filling recipe from The World’s Finest Food by Ann Creber as well as my own Black Bean Salsa recipe.  It took my girlfriends and I about 6 batches to finalize the recipe, but we love it now. When my tomatoes finally ripen at the end of summer, this is what they are destined for.

Black Bean Salsa (half batch for one meal only)

  1. 4 vine ripened tomatoes
  2. 1 small to medium bunch cilantro
  3. 2 tsp fresh lime juice
  4. 1/2 tsp salt

Slice tomatoes in quarters and then pulse them in batches in a food processor until finely chopped but not mushy. Pour into bowl. Finely chop cilantro add to tomatoes with salt and lime juice. Stir gently and set aside.

Enchilada Sauce

  1. 4 Tbls virgin olive oil
  2. 6 large vine ripened tomatoes
  3. 1 large red onion
  4. 3/4 tsp cumin
  5. 1 red and 1 yellow bell pepper
  6. salt and pepper to taste

Chop tomatoes, onion, bell peppers for enchilada sauce. Heat olive oil and sauté vegetables with the cumin until tender. Add salt and pepper and cover to keep warm.

Continuation of Salsa

  1. 1 Tbls olive oil
  2. 1 large red onion
  3. 3 cloves garlic
  4. 1/2 tsp salt
  5. 1 tsp fresh ground pepper
  6. 1 tsp cumin
  7. 2 tsp chili powder
  8. 1 can black beans

Heat olive oil. Finely chop red onion and garlic and sauté. Add all spices and stir them to coat onion and thoroughly warm spices.  Drain but do not rinse black beans. Add them to the spiced mix and  gently stir to coat. Cover and turn off the heat.

Almond Topping

Chop 1 cup of almonds and toast in pan over medium heat for a few minutes, until toasty and aromatic. Chop 1/8 cup of golden raisins and mix with almonds after removing from heat.

Other Taco toppings

  1. 1 large avocado
  2. 1 cup black olives
  3. spicy alfafa sprouts
  4. green salad mix

jan152014blackbeanChop avocado and olives.  Mix black beans into the tomato/cilantro/lime mixture.

To assemble, layer tostado or corn chips on plate and top with warm items first:

bean salsa and enchilada sauce.

salad mix and sprouts

avocado and olives

top with almonds and golden raisins

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