Benjamin (brymbyl) wrote in vegancooking,
Benjamin
brymbyl
vegancooking

spinach and bean tacos

I'm currently addicted to these things. They'd probably taste really good with mushrooms added to the spinach/bean mixture, but I've yet to try that out.

1 tbsp canola/sunflower/safflower oil
1/2 white onion, chopped
salt and pepper
1 tsp ground cumin
2 tsp chile powder (I like to use a mix of different kinds... this time it was chipotle and cayenne. Ancho is really good, too.)
1 tsp sweet paprika
pinch of dried oregano

1 cup cooked black beans (or 1 can)
1 cup cooked chickpeas (or 1 can)
2 cloves garlic, minced
2 cups spinach, washed and chopped
water as needed

10 corn tortillas
canola/sunflower/safflower oil

2 ripe tomatoes, diced
1 ripe avocado, diced

Heat 1 tbsp oil in skillet, add first set of ingredients, and sautee until onions soften and begin releasing water. Add beans, garlic, and spinach, and cook until spinach has reduced fully in size but still is bright green, adding water as needed. Remove from heat. To make shells, heat enough oil to cover bottom of skillet 1/4" deep, and fry tortillas until they start to crisp. Remove from oil and fold in half, set aside to drain (you can re-use the oil to make something else). Assemble tacos with a layer of bean mixture topped by tomato and avocado.
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