CRISPY BAKED BLACK BEAN TACOS
I was having a craving for Jose Ole Fiesta-Minis which are not vegan, so I made my own! Aaron rated them 9.2/10, so I need you to try them too! Let me know what you think! :)
1 (15 oz.) can black beans rinsed and drained
1 cup Gardein Beefless Ground
1 Tbsp olive oil
1 (4 oz.) can mild green chiles, with juices (I used spicy for a lil extra kick)
1/3 cup water
1 Tbsp Homemade Taco Seasoning (or store-bought)
1/4 tsp garlic powder (or 2 garlic cloves minced)
12 corn tortillas
Salt & pepper, to taste
Oil cooking spray (I used olive oil non-stick cooking spray)
(Extra but not necessary ingredients: Vegan cheese (we love violife mozzarella shreds), sour cream (we used follow your heart), red onion, mushroom, and bell peppers.)
Heat olive oil in a large saucepan over medium-high heat.
Add the taco seasoning and garlic powder, and cook about 1 minute, stirring often.
Mix in the black beans, green chiles, and water. Then bring to a simmer.
Cover, reduce heat, and simmer for 10 minutes.
Remove cover, add gardein beefless ground, salt & pepper and mash half the beans with a potato masher. Cook an additional 3 minutes, then cover and set aside.
Cover a Large Sheet Pan with foil, and spray with cooking oil (or brush on some oil).
Place 12 corn tortillas in one layer onto the sheet pan (they may overlap slightly), then spray the tops with cooking oil (or brush with oil).
Bake at 400ºF for 4 minutes, on the middle rack.
Remove from oven, and flip all of the tortillas.
Fill each tortilla with about 2 tablespoons of bean mixture on the center of one side and cheese.
Fold over the tortilla, and lighlty press down on the edges to keep shut.
Return to the oven, and bake an additional 5-7 minutes per side, until each side is lightly browned.
Serve alone, or fill with your favorite taco toppings! We added sautéed mushrooms, red onion, bell pepper, and sour cream.