Nick’s Pick | Vegan Black Bean Tacos
with Cucumber-Tomato Salad & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Happiness is a warm tortilla. Especially one smoothed with avocado purée. It sets the stage for a filling of black beans—deeply, darkly flavourful with garlic and Mexican-themed spices. And this plant-based recipe has a trick up its sleeve: when it comes to delivering a dose of umami flavours, nutritional yeast is the bomb. A crisp and refreshing tomato and cuke salad, dressed with apple cider vinegar, and a scattering of scallions keep each taco looking sharp.
We will send you:
- 1 Garlic clove
- 2 Scallions
- 2 Cucumbers
- 1 Tomato
- 540ml Black beans (canned)
- 15ml Apple cider vinegar
- 57g Avocado purée
- 8g Nutritional yeast
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Olive oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
13 g
Saturated Fat
3 g
Sodium
1430 mg
Total Carb
94 g
Sugars
7 g
Protein
26 g
Fibre
26 g
Preparation
Mise en place
Preheat the oven to 450°F. Small-dice the tomato and cucumbers. Mince the garlic. Thinly slice the scallions, separating the white bottoms and green tops.
Make the filling
Drain and rinse the black beans. In a medium pot, heat a drizzle of olive oil on medium-high. Add ⅔ of the garlic and the white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the black beans, nutritional yeast, ¾ of the spices and ½ cup water (double for 4 portions). Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾. Off the heat, mash ½ the black beans; season with S&P.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the salad
Meanwhile, in a medium bowl, combine the tomato, cucumbers, vinegar, remaining garlic and spices, and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the filling and salad. Garnish with the green tops of the scallions. Bon appétit!
