Black Bean Tacos with Vegan Cabbage Slaw

Instructions

1. 1

   Cook the black beans

   • Drain the soaked black beans and rinse them well.
   • Place the beans in a pot with 4 cups of fresh water.
   • Bring to a boil, then reduce heat to a simmer.
   • Cover and cook for 60-90 minutes, or until the beans are tender. Drain any excess water and set aside.
2. 2

   Make the pico de gallo

   • In a small bowl, combine the diced tomatoes, 1/2 small diced onion, 2 tablespoons of chopped cilantro, 1 tablespoon of lime juice, and 1/4 teaspoon of salt.
   • Mix well and set aside to let the flavors meld.
3. 3

   Prepare the taco filling

   • Heat the vegetable oil in a large skillet or pan over medium heat.
   • Add the chopped medium onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and jalapeño and cook for another minute until fragrant.
4. 4

   Season and simmer the beans

   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 30 seconds until the spices are fragrant.
   • Add the cooked black beans to the skillet along with the remaining 1/2 teaspoon of salt.
   • Use a potato masher or the back of a spoon to gently mash about half of the beans to create a creamier texture.
   • Stir in 1/4 cup of water, bring to a simmer, and cook for 5-7 minutes, stirring occasionally, until the mixture has thickened.
   • Remove from heat and stir in the remaining 1 tablespoon of lime juice and the remaining chopped cilantro.
5. 5

   Warm tortillas and assemble

   • Warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, or until soft and pliable.
   • Fill each warm tortilla with a generous scoop of the black bean mixture.
   • Top with pico de gallo, sliced avocado, and any extra cilantro.
   • Serve immediately.