Tange Veggie Black Bean Tacos
 
Prep time
Cook time
Total time
 
These gluten-free and vegetarian tacos are big on flavor! An easy to make dinner with a great mix of savory and zesty flavors and textures that make them extra delicious. Recipe adapted from America's Test Kitchen.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Ingredients
Sweet and Spicy Pickled Onions
  • 1 red onion, sliced thin
  • 1 cup red wine vinegar
  • ⅓ cup sugar
  • 1 jalapeno, stemmed and seeded, cut into rings
  • ¼ tsp salt
Quick and easy Slaw
  • 1 bag coleslaw mix (or approximately 4 cups)
  • 3 tablespoons jalaepeno brine (I have used jarred banana peppers in place of jalapeños and loved them too.)
Refried Black Beans
  • 1 15 oz can refried black beans
  • 1 tablespoon finely chopped jarred jalapeños plus 1 tablespoon cup brine (I have used jarred banana peppers in place of jalapeños and loved them too.)
  • salt
  • pepper
Sauteed Onions and Peppers
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 onion, sliced thin (approximately 2 cups)
  • 2 peppers (any combo red, yellow or green), seeded, and cut into thin strips (approximately 2 cups in total)
  • salt
  • pepper
  • squeeze of lime juice
Lime Crema
  • ½ cup sour cream or greek yogurt (dairy-free alternatives work great)
  • 3 tablespoons lime juice
For Serving
  • Gluten-free tortillas
  • queso fresco, crumbled (Optional)
  • fresh cilantro, torn
Instructions
Sweet and Spicy Pickled Onions
  1. In a small saucepan, simmer vinegar, sugar, jalapeños and salt until sugar dissolves
  2. Place onions in a heatproof bowl. Pour heated liquid mixture over onions and get sit about 30 minutes while you prep the rest of the vegetables. Discard liquid.
  3. Can be prepped ahead and kept in the refrigerator for a few days.
Mix coleslaw
  1. In a large bowl, toss coleslaw with 3 tablespoons jalapeño (or banana pepper) brine. Season with salt and pepper. Set aside.
Mix lime crema
  1. In a small bowl, whisk together sour cream and 2 tablespoons lime juice. Set aside.
Refried beans
  1. Mix refried beans with jalapeños and 1 tablespoon jalapeño brine, season with salt and pepper.
Sauteed onions and pepper
  1. Meanwhile, in a large saucepan, over medium high heat, add oil, heat a moment, then add onions and peppers and saute 5-7 minutes or until tender and lightly browned.
  2. Add garlic and saute 30 seconds.
  3. Turn off heat, stir in 1 tablespoon lime juice and season with salt and pepper to taste.
Serving
  1. When ready to eat, heat refried beans mixture in microwave or stove top for a few minutes to just warm. Spread on tortilla.
  2. Top with pepper and onion mixture, slaw, pickled onions, queso fresco, cilantro and lime crema.
  3. Enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/tangy-veggie-black-bean-tacos/