Ingredients
Black Beans – Canned black beans, drained and rinsed well. Garlic, Onions– Finely diced onion and chopped garlic. Tomato Paste – I have used tomato paste instead of tomatoes because of its more concentrated flavor. Taco seasoning – Make your own Taco seasoning as you can control the salt in it or just grab your favorite bottled one. My seasoning consists of roasted ground cumin, paprika, cayenne pepper, oregano, salt and pepper. I have skipped onion and garlic powder here as I am adding fresh onion and garlic to the filling.
For topping/stuffing Taco
Pico de Gallo – Finely diced onion, tomatoes, cilantro and green chilis, seasoned with lemon and salt make a vibrant and fresh topping for our taco. Cheese – I have used a mix of Cheddar and Monterey Jack. Tortillas – Flour, corn or Avocado – Gives a creamy mouthfeel to go with the crunchy taco and spicy pico de gallo. Cilantro – A little chopped cilantro imparts an earthy flavor to the dish and a bright green pop of color.
A while back, a dish that went viral was the Smashed Burger Taco recipe. My recipe today is a vegetarian take on this unique Taco concept. Meat is replaced by shiny black beans which have a creamy texture and a meaty flavor that make it favorite with the non-meat eaters. The black beans develop a robust flavor when cooked with onions, garlic, tomatoes and taco seasonings. The cooked bean filling sticks to the tortilla and develops a nice crust on the side that comes in contact with the griddle. Once done, stuff it with your favorite taco toppings for an amazing smashed black bean taco. And this is what is so ‘smashing’ about this recipe! It is one trend that you don’t want to miss out on.
