Crispy Black Bean Tacos
with Chipotle-Mango Aioli & Blistered Tomato Salad
These golden, crispy tacos are stuffed with gooey vegan cheddar cheese and chipotle-spiced black beans. Chipotle morita powder is made by smoking ripe, red jalapenos, drying the chiles, and then grinding them to a fine powder. It has a medium-hot heat level and a fruity, smokey flavor. We stir this flavorful chile powder into sweet mango chutney and creamy vegan mayo for a picante dipping sauce. Blistered tomatoes and cilantro give this dinner a juicy pop of fresh flavor.
INGREDIENTS
- 1 tsp chipotle morita powder (divided)
- 1 tbsp mango chutney
- 1/4 cup vegan mayo
- 4 oz grape tomatoes
- 1 yellow onion, peeled, half diced and half reserved for your own use
- 1 tsp ground cumin (divided)
- 1 tsp smoked paprika (divided)
- 1 tbsp tomato powder (divided)
- 6 oz organic black beans
- 1 lime, half juiced and half cut into wedges
- 6 yellow corn tortillas
- 2 oz vegan cheddar
- 0.25 oz cilantro, leaves picked
- 2 tbsp olive oil*
- 2 tsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 425°F. Stir together just half the chipotle morita, mango chutney, mayo, and a pinch of salt in small bowl.
Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add tomatoes and a pinch of salt and cook, undisturbed, until they begin to blister and brown, 3 to 4 minutes. Transfer to medium bowl and wipe skillet clean. (4-serving meal: use 4 tsp vegetable oil)
Heat 1 tbsp olive oil in same skillet over medium heat. Add diced onion, remaining chipotle morita, just half the cumin, just half the paprika, and just half the tomato powder. Cook, tossing occasionally, until onion has softened, 3 to 4 minutes. (4-serving meal: use 2 tbsp olive oil) (TIP: Keep remaining spices and tomato powder for your own use.)
Stir black beans and ½ cup water into onion mixture and bring to a simmer. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). Add lime juice and season to taste with salt. (4-serving meal: use 1 cup water)
Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Brush baking sheet with 1 tbsp olive oil, add warmed tortillas in single layer, and move tortillas around slightly to coat in oil. Spread taco filling on half of each tortilla and sprinkle with cheddar. Bake until cheddar is melted and tortillas are crispy, 8 to 10 minutes. Fold tacos in half and arrange so cheddar side is facing down. (TIP: For the 4-serving meal, crisp tacos in batches.)
Add cilantro to tomatoes and toss to combine. Divide crispy black bean tacos between plates. Serve with blistered tomato salad, lime wedges, and chipotle-mango aioli for dipping. ¡Buen apetito!
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Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
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