Vegetarian Taco Salad

Instructions

1. 1

   Soak and Cook the Black Beans

   • Rinse the dried black beans and place them in a large bowl. Cover with water by at least 2 inches and let them soak overnight, or for at least 8 hours.
   • Drain and rinse the soaked beans. Place them in a pressure cooker with 4 cups of fresh water.
   • Secure the lid and cook on high pressure for 30-35 minutes. Let the pressure release naturally before opening.
   • Drain any excess water from the cooked beans and set them aside.
2. 2

   Sauté the Aromatics

   • Heat the olive oil in a large skillet over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Bloom Spices and Prepare Filling

   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant.
   • Add the cooked black beans to the skillet along with the salt and black pepper. Stir to combine everything well.
4. 4

   Simmer and Mash the Filling

   • Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
   • Remove the skillet from the heat. Use a potato masher or the back of a fork to gently mash about half of the beans to create a creamy texture.
   • Stir in the fresh lime juice to brighten the flavors.
5. 5

   Warm Tortillas and Assemble

   • Warm the corn tortillas one at a time in a dry, hot skillet for 20-30 seconds per side until soft and pliable.
   • Spoon a generous amount of the black bean filling into the center of each warm tortilla.
   • Top with your desired toppings like lettuce, tomato, cheese, sour cream, avocado, and cilantro.
   • Serve immediately.