Comments on: Easy Black Bean Tacos

By: Ken

Wed, 28 Oct 2020 17:56:04 +0000

This is a pretty good and easy recipe. I did not follow the recipe exactly and made a few modifications. This recipe provides a good base and I’m sure that it is good as written.

I added a bit of chili powder and some smoked paprika to the beans also. I think that this is probably better with red cabbage but I already had green cabbage on hand so that it what I used for the slaw. I also added a few finely diced jalapenos, a bit of lime juice, some ground coriander, and a small amount of honey to the slaw. If I make this again with my vegan daughter I’ll leave out the honey in the slaw or use a bit of agave. I followed the crema recipe as is and also made the shatta. Your mujadara recipe is one of our favorites and I like shatta with that and thought that it would also be tasty here. We had a bunch of cherry and grape tomatoes from the garden that needed to be used up so were diced and also went on the tacos.

You mentioned that you prefer flour tortillas. I used to also prefer them because I found the corn tortillas found at most grocery stores to be sort of sweet and they did not seem authentic compared to the corn tortillas I’ve had at good Mexican restaurants. I asked a woman at a store that I shop at that has a good assortment of Hispanic foods what she recommended as a good yellow corn tortilla. I don’t like white corn tortillas. She recommended El Milagro brand. I heat them in the oven beforehand and think that they’re superior to flour. They don’t use preservatives, though, so the shelf life is not very long. If you can find them near where you are you should try them.

★★★★★

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By: Kate

Mon, 19 Oct 2020 11:44:41 +0000

By: Suzanna

Sat, 17 Oct 2020 17:21:52 +0000

I loved this! I’m not vegetarian, but I watch calories and fat, so I do love to fix vegetarian meals. Thanks for the recipes and tips. P.S. I put a little chili powder in the leftover beans, and it made awesome chili dogs (sorry).

★★★★★

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By: Bizz

Mon, 05 Oct 2020 14:14:39 +0000

The crema is the best taco sauce I’ve ever had. We are planning to jar it up and give it away for Christmas, if we can ensure it will taste as good beyond day 1. And if not, we’re not disappointed at the thought of having to eat it all ourselves in one sitting. Either way, fabulous combination of flavors. If you like this recipe, you’ll love Cookie + Kate’s black bean sweet potato burgers and the black bean sweet potato enchiladas. So so good.

★★★★★

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By: Tina

Wed, 26 Aug 2020 23:15:29 +0000

Thanks for this recipe, Kate,
I tried these tacos recently and liked them a lot. Only change: I didn’t know what to do with the remainder of a whole head of red cabbage and used store-bought red cabbage slaw instead.

★★★★

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By: Kate

Thu, 06 Aug 2020 20:08:09 +0000

By: Melissa

Thu, 06 Aug 2020 17:44:53 +0000

Made this with your aji verde sauce instead of the crema, and it was such an easy and delicious lunch! I seem to frequently have leftover black beans in my fridge– good to have a go-to recipe to help use them up :)

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By: Kate

Fri, 19 Jun 2020 19:57:43 +0000

By: Kristen Bearden

Wed, 17 Jun 2020 21:53:29 +0000

I purchased the app and it’s useless to me because I can no longer like recipes to save them to my likes list. I can’t find a customer service email or contact on the website. Suggestions??

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By: Susan Rooke

Mon, 01 Jun 2020 04:28:42 +0000

In reply to Kate.

Absolutely did love them, thanks! (I’ve even got evidence, in the form of a repeat this past week. Insert happy taco smile here!)

★★★★★

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