For Vegan MoFo, I’m doing a series called Back in Thyme, in which I travel time and space to other places and periods of my life. Every Monday & Friday I’m featuring videos, including today’s video, which takes us to a meal inspired by the year 1992.
In high school I spent many hours stuffed into a booth at Perkins, a chain diner in the Midwest. They were open 24 hours, making them an ideal hangout after a late night play practice or movie date. I had two favorites on the menu – a bread bowl salad (a salad served in a large, personal sized bowl made of bread) and a taco salad in a crisp, fried taco shell bowl. (Apparently I was very attracted to dishes that I could eat…)
Today’s video features a veganized version of that taco salad with a baked tortilla shell instead of fried. This is a terrific weeknight meal, as it can easily come together in twenty minutes or less. It’s filled with spicy black beans, green leaf lettuce, tomatoes, red bell peppers, and avocado. Crack some shell into the salad as you eat for an added bit of crunch with every bite.
Spicy Black Bean Taco Salads
- 4 large wheat tortillas
- 1 teaspoon extra virgin olive oil
- 2 garlic cloves, minced
- ¾ cup onion, chopped small
- 1 ½ cups black beans (1 15 oz can), drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon paprika
- 1 Tablespoon lime juice
- ¼ cup water
- Salt, to taste
- Any or all of the following toppings: Green leaf lettuce, tomatoes, diced red bell pepper, sliced olives, sliced avocado or guacamole, creamy garlic dressing
- Preheat oven to 400 degrees. Place tortillas in metal tortilla shell pans or glass oven safe bowls and put into the oven for 10 minutes or until crisp. (If they aren’t brown and crisp, continue baking for a couple minutes longer.)
- Heat skillet to a medium heat and add extra virgin olive oil to the heated pan. Sauté onions & garlic in pan until fragrant and translucent, about 5 minutes.
- Add black beans, cumin, chili powder, oregano, coriander, paprika, lime juice, water, and salt to the pan. Use a spatula to fully combine the beans and spices. Once the bean mixture has warmed and any excess liquid has cooked off, remove from heat.
- Fill tortilla bowls with the spicy black bean mixture and any of your preferred toppings. If you like, drizzle creamy garlic dressing or your favorite vegan salad dressing on each salad and serve.
For more ways to use these spicy black beans, check out my recipes for Double Decker Tacos, Black Bean Taco Pizza, and Black Bean-Stuffed Potatoes with Mango Salsa.
Be sure to check back on Friday when I’ll have another episode of The V List with special guest, Jackie, from Vegan Yack Attack! You can watch my past video interviews with David & Ketty by clicking on their names.