Crispy Vegan Black Bean Tacos

Cinco de Mayo is a celebration of Mexico's victory over the French army in the Battle of Puebla, where people come together to enjoy Mexican cuisine, music, and culture. Black beans are staples in Mexican cuisine, and tacos are a popular Mexican dish that are often enjoyed Cinco de Mayo. So, what better way to celebrate than with adelicious crispy black bean taco recipe featuring SIMPLi Regenerative Organic Certified® Black Beans.

Our black beans are grown and sourced in a way that regenerates the soil and supports the livelihoods of farmers. Not only are these beans good for the planet and our producers, but they are also delicious and nutritious. Black beans are an excellent source of protein, fiber, and vitamins and minerals such as iron and folate.

This isn't just any taco recipe—it unites Mexico's beloved tacos with a quesadilla cooking style through a flavorful vegan filling made with SIMPLi Regenerative Organic Certified® Black Beans, SIMPLi Peruvian Spice Salt Blend, and just a few other simple ingredients.

Ingredients 

• SIMPLi Peruvian Pink Finishing Salt

• SIMPLi Peruvian Spice Salt Blend

• SIMPLi Regenerative Organic Certified® Black Beans

• SIMPLi Olive Oil Blend

• 1 Medium Yellow Onion, Diced

• 2 Tbsps Tomato Paste

• 1/2 Cup Vegetable Stock

Instructions

1. Preheat the oven to 450 degrees, ensuring a rack is positioned in the center of the oven.

2. Add 1 tablespoon of olive oil blend to a medium skillet over medium heat. Once hot & shimmering, add the onion. Season with 1 tsp pink salt. Cook, stirring occasionally, until translucent & fragrant, 3-4 minutes.

3. Stir in the Peruvian spice salt. Cook just until fragrant, about 30 seconds. Add in the tomato paste. Stir, coating the onion. Cook 1-2 minutes longer, until fragrant.

4. Add the black beans to the skillet, stirring to combine with the aromatics. Cook, stirring occasionally, until warm, 1-2 minutes. Add the stock, increasing heat to bring the mixture to a simmer. Use a spatula or wooden spoon to mash the black beans slightly, binding everything together. Taste and season with additional salt as desired. Remove from the heat & set aside.

5. Brush the remaining 2 tbsps olive oil blend across a large baking sheet. Place the tortillas on the baking sheet, coating them in oil on both sides. Spread the black bean mixture over half of each tortilla. Fold the tortillas, creating a taco around the filling.

6. Transfer to the oven & bake for 8-10 minutes.

7. Remove from the oven. Use a spatula to flip the tacos. Return to the oven and bake 8-10 minutes longer, until golden & crisp. Remove from the oven & allow to cool 2-3 minutes – they will get even crispier as they cool.

8. Serve warm with guacamole or other toppings of choice.

9. Enjoy!