These tacos are a staple in my diet. Sweet, salty, spicy, garlicky. If there’s a better combination, I don’t know it.
Ingredients
- 2 cups dried black beans (or two cans black beans if you don’t have an instapot)
- Half an onion (one part chopped fine, the other left whole)
- 3 garlic cloves (one whole, one sliced thinly, one minced)
- 1 jalapeño chopped fine
- Olive oil
- One bunch Dinosaur kale leaves
- Salt
- Flour tortillas
- 1 8oz package tempeh
- Avocado
- Your favorite salsa
Directions
- Start the beans. If using dry black beans, put them in an instapot. Rinse several times and cover with about 3 inches of water. Add 1-2 tbsp. salt, a quarter of an onion (skinned), and a clove of garlic. Seal and pressure cook for 38 minutes.
- Roast whole sweet potatoes in oven for 45 minutes at 450.
- Prepare the tempeh. Cut tempeh into rectangles, about 2 in. x 1 in. In non-stick skillet, heat 2 tbsp olive oil using medium heat. Add tempeh and about 1/2 tsp. salt. Rotate tempeh every so often in pan so that all sides are light brown, about 5 minutes. Add minced garlic for the last 30 seconds of cooking.
- Prepare the kale. Heat 1 tbsp. olive oil in non-stick skillet. Add kale leaves and allow to wilt for about 2 minutes. Add a little more oil to pan saute the sliced garlic where the oil pools. Total cook time is about 4 minutes.
- Finish the refried beans. Heat olive oil in a cast-iron skillet on medium heat. Add onions and jalapeño and saute for about five minutes. Add garlic and saute for 30 seconds. Add beans from instapot if using (or from can) and about a cup of their cooking liquid. Remove onion and garlic from cooking liquid if possible. If using a can just toss the whole thing in. Cook until the beans are warm and then mash with a potato masher in the skillet. Add salt to taste.
- Bowl kale, tempeh, sweet potato, black beans and avocado.
- Heat your tortillas in non-stick skillet and serve with salsa.
Vegan Cookbook Club 