Vegan Black Bean Taco Sliders

Step 1 BEANS:  Soak 4 cups Organic Black Beans~~  Soaked overnight

Drain the water the next day, rinse under water

Add beans to soup pot and cover generously with water, bring the beans to a boil and turn down to low simmer with lid partially covered, you’ll need to check from anywhere from 45 minutes to an hour for doneness, they should be firm and not mushy!

Spices for beans

2 Large  Organic Heirloom tomatoes diced and seeded

1/2 Red Onion diced

2 Cloves Garlic diced

2 Tbs. Chili Powder

1 Tbs. Coriander and Cumin seed, slightly toasted in iron pan then transferred to Mortar to smash

1 Cinnamon Stick

Saute the onion in EVOO until browned, add the tomatoes and spices, stir in water and simmer for approx 20 minutes add more water as needed.  When beans are done cooking drain off most of liquid and add the tomato spice mixture, blend well and let the flavors marry for at least an hour.

Brown Rice

Bring 4 cups of water to boil add the rinsed rice~

2 Cups short brown rice

Cook for approximately 20 minutes and check for firmness.

Tortillas sauté until lightly browned in cast iron pan.

4 small Organic Corn Tortillas

Arrange on platter, Tortilla   Top with Beans, Rice, Your favorite Salsa

Red Cabbage diced

Lettuce diced
Cilantro diced
Squeeze of Lime
Put in plastic squeeze bottle ~ The Cultured Kitchen Cashew Cheese and slather over the top.

Sprinkle with sprouts, this was one of my favorite mexican dishes!  Cooking the beans from scratch make a huge difference in my opinion.  The Cultured Kitchen Cashew Cheese, made the taste over the top!  My son kept pacing back and forth while I was arranging it, or the photo would have turned out better, the hardest part is photographing the food and having to wait for the yumminess!   Enjoy!

Vegan Black Bean Tacos

Vegan Black Bean Tacos





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