I’ve
gone crazy for black beans recently. I’m so glad they have come in my life as
they are fast becoming my substitute for rice or other grains. Today’s dinner
was a dish I invented whilst walking my little puppy Buddy this afternoon. I suppose
it’s similar to nachos. Whilst the recipe does seem detailed and
time-consuming, there are a few shortcuts that you can take- for example, you
can buy already cooked black beans instead of soaking them for 4 hours first
and then cooking for 30 minutes. You can buy pre-made taco seasoning if you do
have the spices to make your own. You can add cheese and/or light sour cream if
you do not have a dairy allergy, however this does increase the calories. One
tip- keep an eye on the oven as the taco shells do crumble quickly and can
become mashed. Do not watch sex and the city and leave them for a whole
episode- whoops!
INGREDIENTS
Filling
- 8-10 jumbo tacos, roughly torn
- 1 red onion, finely chopped
- 1 medium green capsicum, finely chopped
- 1 x 800g tin diced tomatoes
- 2 shallots, finely chopped
- coconut oil, liquid form
- 1 cup black beans (either raw black beans or 400g tin cooked black beans)
- 3 cups vegetable stock
- Optional- light grated cheese
- Optional- a few slices of gluten free ham, finely torn
Taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chilli powder
- 1 teaspoon mustard powder
- 1/4 sea salt
Guacamole
- 1 ripe avocado,
- 2 garlic cloves, minced or finely chopped
- 1 teaspoon lime juice
- sea salt to season
COOKING
1. If using raw black beans, soak in a large saucepan overnight or for at least 4 hours, making sure that there is three times as much water as beans. After soaking, drain well. (If you are using already cooked black beans, skip step 1 & 2).
2. Heat 3 cups vegetable stock in a medium saucepan with the black beans. Bring to the boil, then simmer for 30 minutes or until beans are cooked and tender. Remove from heat and drain. (Tip- taste 4-5 beans to make sure that they are all tender).
3. Whilst performing step 1 & 2, preheat fan-forced oven to 200 degrees celsius. Lightly grease a deep overproof pan with coconut oil. Add torn taco shells, tomatoes, red onion, ham and capsicum. Make taco seasoning or use pre-made taco seasoning. Combine taco seasoning with drained black beans and toss to combine. Pour beans over the vegetable mixture and toss well. Sprinkle cheese over the top, if not dairy intolerant. Bake for 15-20 minutes, then serve with homemade guacamole and shallots sprinkled on top.
Serves / 4
Total Preparation time / 4 hrs 30 minutes (if cooking black beans from scratch) / 30 minutes
Total Cooking time / cooking black beans from scratch - 50-55 minutes / already prepared black beans - 20-25 minutes
x E
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