Black Bean Tortilla
lack Bean Tortilla.
Besides the refried black beans, you will have to make a few other dishes. To make these tortillas you will start with a layer of the black beans, add some salsa, guacamole, shredded lettuce and some cashew sour cream. You can top it off with some fresh chopped cilantro.
Black Bean Tortilla
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Refried Black Beans
Chop the onion, mince the jalapeño pepper and garlic.
You could soak and cook the black beans but I like to start with the Eden Organic Black Beans. These are ready to use, make sure you select the ones that have no salt added.
Add the onions into a pan at medium to high heat (make sure the pan is at the right temperature before adding the onions). Move them around allowing the onions to brown and become translucent (about 3 to 4 minutes).
Add some of the vegetable stock to deglaze the pan.
Next add the garlic, jalapeño pepper and ground cumin. Stir for a few minutes and add the beans.
Add the remainder of the vegetable stock (beans will need to be covert) and bring to a simmer. Simmer until most of the vegetable stock is reduced and the beans are soft enough to crush them.
Mash the beans and add some stock if the mixture is to dry. Season with some sea salt and pepper if needed.
Shred the lettuce and finely chop the cilantro.
On each tortilla add the following layers: black beans, salsa, guacamole, shredded iceberg lettuce, cashew sour cream and some cilantro.
I made the prep time 45 minutes. Not that the refried black beans will take you 45 minutes to make, but to create the tortillas, you will need to make several other dishes. So it will probably take you 45 minutes to an hour to put it all together. Make plenty so you have leftovers for additional tortillas or use the individual dishes as a snack (e.g. the salsa and guacamole).
Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).