Crispy black bean tacos with Chipotle crema
Ingredients: walnuts, cremini mushrooms, garlic cloves, Ancho chili powder, cumin · 45 min cook time · 450kcal · ~₩27,550
Ingredients
0.5cup walnuts, 8ounces cremini mushrooms, 4개 garlic cloves, 1큰술 Ancho chili powder, 1작은술 cumin, 1작은술 smoked paprika, 0.5작은술 oregano, 1작은술 kosher salt, 0.5작은술 black pepper, 1can black beans, 0.25cup nutritional yeast, 1작은술 porcini mushroom powder, 2큰술 olive oil, 0.5cup salsa, 8개 tortillas, 8개 vegan cheddar slices, 0.5개 red onion, 0.5작은술 sugar, 2큰술 lime juice, 3개 chipotle peppers in Adobo sauce
Instructions
1. Break up 0.5 cup of walnuts into smaller pieces and roughly chop 8 ounces of cremini mushrooms. Finely chop 4 garlic cloves.
2. Prepare taco seasoning with Ancho chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper.
3. Drain and rinse black beans, then pat them dry with a towel.
4. Toast the walnuts in a frying pan for a few minutes until delicious and roasty.
5. Add toasted walnuts to a food processor and blend until fine crumbs form. Add mushrooms, 0.25 cup nutritional yeast, and 1 teaspoon porcini mushroom powder. Blend for a couple of seconds, then pulse several times until mushrooms are finely chopped.
6. Add black beans to the food processor and pulse about 10 times until beans are broken down but not sticky.
7. Heat a frying pan over medium heat for about a minute. Add a few tablespoons of olive oil. Once warm, add chopped garlic and cook for about two minutes, stirring frequently, until the raw smell is gone but it's not browned.
8. Add taco seasoning to the pan and stir constantly for 20-30 seconds to bloom the spices.
9. Add the black bean, mushroom, and walnut mixture to the pan. Stir well to coat in spiced oil and cook over medium heat for 5-7 minutes to cook off raw mushrooms and meld flavors.
10. Lower the heat and add 0.5 cup of drained salsa. Cook for about a minute until the mixture is thick and spreadable. Taste and adjust salt if needed.
11. Preheat oven to 425°F (220°C). Brush a baking sheet with oil.
12. Spread about 0.25 cup of the bean mixture on one half of each tortilla. Place a vegan cheddar slice on top. Fold the empty side over and gently press down.
13. Place tacos on the oiled baking sheet, smushing them around in the oil. Lightly coat the tops with oil.
14. Bake in the top third of the oven for 8-12 minutes until crispy and golden brown.
15. While tacos bake, thinly slice half a small red onion. Add to a shallow bowl, sprinkle with a little sugar and salt, and massage into the onions. Squeeze on 2 tablespoons of lime juice. Let macerate for at least 10 minutes.
16. Flip the tacos and continue baking until done.
17. For chipotle crema, fish out 3-5 chipotle peppers from a can of chipotle peppers in Adobo sauce.
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