Black Bean Smash Tacos
Makes 12 tacos
Crispy pan-fried black bean patties smashed between tortillas, topped with fresh garnishes and sauce.
| prepHave a non-stick pan ready | |||
| 2 (425 g) cans black beans, drained and washed | Blend beans, paste, soy sauce, mayo, potato flakes, cornstarch, spices, yeast & brine until chunky | Top with lettuce, pico de gallo, cilantro sauce, chipotle mayo & whatever you like | |
| 1 Tbsp tomato paste | |||
| 2 Tbsp soy sauce | |||
| 2 Tbsp vegan mayo | |||
| 120 g instant potato flakes (or bread crumbs, oat flour) | |||
| 2 Tbsp cornstarch | |||
| 2 tsp onion powder | |||
| 2 tsp garlic powder | |||
| 2 tsp smoked paprika | |||
| 1 tsp ground cumin | |||
| 1 tsp cayenne | |||
| 2 Tbsp nutritional yeast | |||
| 2 Tbsp pickled jalapeño brine (optional) | |||
| Salt & pepper to taste | |||
| Corn tortillas (or flour) | Form 2–3 oz portions into balls, smash between tortilla & parchment | Pan-fry over medium with oil, 3–4 min per side until browned | |
| Shredded lettuce | |||
| Pico de gallo | |||
| Cilantro sauce | |||
| Chipotle mayo | |||
| Oil for pan-frying | |||
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