We love tacos, and find every which way to change up the fillings each time! Today, a portion of my taco filling took a trip to India and loved it there! The combination of creamy and hearty black beans and peppers that are filled with flavorful spices is just incredible! To top it all, some avocado sauce to cool things off.
These tacos truly have it all. I even added some sweet red and yellow peppers for that fresh sweet crunch, along with fresh cilantro.
I’ve also used ‘Siete Foods’ brand tortillas, which are incredible! They have various kinds that are all grain free. Made from almond flour, cashew flour if you’re low carb; or cassava flour or chickpea flour, or even chia; these tortillas are probably my favorite even above regular tortillas, that are often so processed and filled with preservatives and animal enzymes. Try it, you won’t go back!
I skipped the cheese this time because the creaminess of the beans and the sauce with the spiciness of the peppers were perfect as is. But you could absolutely add any plant based cheese to it. I think Cheddar would be perfect on it. In the US, my tried and tested go to brands for cheddar are Whole Foods 365 brand, Violife, or Daiya.
This is so incredibly easy to put together! Low effort, high taste reward, our kinda meal!
Ingredients: PEPPER MEDLEY
7 or 8 Shishito peppers, chopped
1 Poblano pepper, chopped
1 Jalapeño pepper, optional or use a milder pepper
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 sprig green onions, chopped (bottom inch with roots discarded)
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp amchur powder (tangy and fruity dried mango powder), optional
1 tsp salt
2 tbsp canola oil
Ingredients: AVOCADO SAUCE
2 tbsp lime juice
2 tbsp @eatjust mayo (any vegan mayo of your choice)
1 tbsp water
Ingredients: THE REST
@sietefoods tortillas, cassava flour & almond flour
1 small can black beans
handful of Cilantro
2-3 sweet cherry peppers, red and yellow
Heat canola oil in a pan. Add garlic and chopped red onions. Fry for a minute. Then add the spice powders; cumin, coriander, turmeric, red chilli and amchur. Let this cook for a minute so the spices toast a bit.
Then add the chopped shishito, poblano and jalapeño peppers. Also add a tsp of coarse salt. Mix well, and let this cook for about 8-10 minutes until the peppers are tender and the spices are cooked thoroughly.
Toss in the chopped green onions, mix, and remove from heat and set aside.
Mash the avocado into a smooth paste along with a pinch of salt, 2 tbsp lime juice and 2 tbsp vegan mayo. Mix together and set aside. Use a blender for best results.
Toast tortillas on a dry pan, until they’re toasty. Set aside.
Drain black beans from the can, wash thoroughly until there’s none of the can residues. Set aside.
Slice sweet cherry peppers, toss with lime juice and set aside.
Assemble the tacos with any quantity of ingredients you like. This is a perfect DIY meal!
I like a 50/50 mixture of spicy peppers and black beans, with some fresh sweet peppers, cilantro, and a generous sauce drizzle 🔥