Staple: Black Bean Tacos

I came across something quite exciting on the weekend and I'm going to have to use a dirty word to explain. Safeway(not too keen on promoting the giant but....) now makes white corn tortillas. In Melbourne they have been quite hard to get until now. I've heard a rumour that a Mexican bakery is opening up soon that will make them fresh. Until then....thanks Safeway!

Now the real recipe here is for the black beans (turtle beans). On it's own it's very simple, basic and easy but it is a great base for other recipes. This recipe is a large quantity. I buy these beans in a kilo bag and I like to make up the whole lot split it into three lots and put the remaining two in the freezer. Which is great for when you feel like Mexican on the spot. This base recipe for black beans has no chilli, you can add it if you like but I like the option of the individual adding their own heat to the dish. These beans are great on Nachos, Quesadillas, with corn bread guacamole and a green salad etc etc.

Black beans have the same amount of protein as as beef , Fibre (beef has none), no saturated fat, and no cholesterol.

                                                            BLACK BEAN RECIPE

makes enough for about 3 x 4 serves

1 kg black beans soaked for 8hrs or overnight

2 large onions diced

1 large elephant garlic clove or 3 or 4 regular cloves minced

1 Tbsp of smoked paprika

1 Tbsp of cumin freshly ground in a mortar and pestle

1 Tbsp of coriander freshly ground in a mortar and pestle

2 Tbsp of good quality salt (I use macrobiotic sea salt). It sounds like allot but it's allot of beans. However it would be wise to put the salt in a bit at a time and taste as you go.

DIRECTIONS

Boil the beans in plenty of water for 45 mins - 1hr or until they are soft.

Drain.

Cook the onions on medium heat  in olive oil or coconut oil until translucent. Add the garlic and spices and cook for a minute longer. Add the beans, salt and 2 cups of water and continue to cook on a medium flame until they are a nice thick consistency about 25 mins.

These beans tend to absorb more liquid that any other legume. So if they start to look a little dry when you are reheating them add a little more water. You don't want the beans too loose for tacos though, otherwise you'll loose them out the sides.

TACOS

Corn Tortillas

Beans

Salad mix

Good quality rennet free/organic cheese grated

Good quality/organic sour cream

Avocado

Jalapenos

Hot sauce

DIRECTIONS

Heat the tortillas individually in a pan so they're ever so lightly charred and then stick them in the oven until you've finished the lot and you are ready to go.

Stick it all on the table and let them build their own.

VARIATIONS

Vegan

Beans, Salad mix, Guacamole, Jalapenos, Spring onions and Coriander

or

Beans, Rockett, Spring onion, Roast sweet potato, Goats curd and Green chilli

Enjoy!