Black Bean Citrus Slaw Tacos + BEETxBEET Giveaway!
Today happens to be National Taco Day! Yup, it's the best, most real of all the Taco Tuesday's we're going to celebrate this year. To get the party started, my friend Jacky and I from vegan apparel company BEETxBEET have teamed up to to share with you one of our favorite, easy Taco Tuesday recipes paired with a 'Lesbi Vegan' taco t-shirt giveaway - perfect for anyone who loves a good taco!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'Lesbi Vegan' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK!
2 - 15 oz. cans black beans, drained (OR about 2 cups cooked black beans)
1 tablespoon coconut oil
1 tablespoon lime juice
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
3 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
tortillas, for serving
pepitas, for garnish
fresh chopped cilantro, for garnish
In a medium cast iron or sauce pan combine the beans, coconut oil, lime juice, cider vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder. Stir to combine, and simmer over low-medium heat.
While the beans cook, make the broccoli slaw by tossing together the shredded broccoli, carrots + red cabbage with lime juice, olive oil, and salt. Set aside.
Prepare the tortillas by heating them on a cast-iron skillet over medium-high heat until hot, then flip and heat through. Keep warm tortillas wrapped in a clean towel or a tortilla warmer until ready to serve.
Once the beans have cooked, portion them evenly into the tortillas then top with broccoli slaw, pepitas and freshly chopped cilantro. Serve immediately!
Leftovers can be refrigerated separately for up to a week.
Spooky BOO Corn Baked Tortilla Chips!
Halloween is around the corner (literally, it's on Saturday - in case you live under a rock), and while most of our friends will be out partying or at least trick or treating, we'll be attending a non-Halloween themed wedding...yeah, we don't really get it either. But that's where we'll be! I'm hoping to be done early enough to at least walk around our neighborhood and see some of the rad costumes. Our neighborhood gets hit HARD - last year over 1,000 kids came to the door. It's insanity! And having grown up in a super small town where the houses were a half mile apart, its awesome seeing a neighborhood filled with that many trick or treaters - like something from a movie! I love it. But since we may not be around to see it, we're getting into the spooky Halloween mood with these easy, baked, ghost-shaped corn tortillas! They're gluten-free and fun for kids to make, too. We stuck ours in guacamole since we kind of liked that it looked like grass, but you could stick them in hummus, salsa - whatever you like. They look pretty spooky stacked into a ghost graveyard, and we think they'd be super cute on a Halloween party snack table. Let's get spoooooooky!
1 cup blue corn masa harina
3/4 cup warm water
1/8 teaspoon salt
1 cup white corn masa harina
3/4 cup warm water
1/8 teaspoon salt
You'll also need:
tortilla press or rolling pin
sharp knife or pizza cutter
In a medium mixing bowl place the blue corn masa harina. Stir in a the warm water and salt, mixing until completely combined. Use your hands to knead the dough until it comes completely together. If the dough seems too dry, you can add a bit of water, but you want your dough to be smooth, not sticky, and be able to form a springy ball. Cover the bowl with a wet towel for 15-20 minutes.
Repeat the process with the white corn masa harina in a separate bowl and set them both aside.
Fold a piece of parchment paper long enough to cover your tortilla press. If you're not using a tortilla press, spread parchment paper over the countertop and use a separate, smaller piece to separate the tortillas from the rolling pin.
Roll the blue and white corn masa dough into 3/4 - 1 inch balls, leaving one ball each extra to use as eyes and mouths on the opposite color tortillas. Press each ball in-between the two sides of parchment paper lined tortilla press until they are about 1/8 inch thick; it may take you more than once, and if so, rotate the tortilla in-between presses. If you are using a rolling pin do the same thing, just be careful to use the same amount of pressure for an even roll. Once they are rolled out, apply 3 small balls of the opposite color as eyes and a mouth and re-press. They ball will spread out, so start small. Continue this process until all the ghost faces are formed.
Using a knife or pizza cutter, cut the round, faced tortillas into a ghost shape and place a piece of parchment paper in between each ghost tortilla so they don't stick prior to cooking.
You can either cook the tortillas as you press them or press them all and then cook them. Your choice. Either way, when you're ready, heat a large cast iron skillet over medium-high heat and lightly spray with coconut oil. Skillet is ready when a few beads of water dropped in the pan sizzle immediately.
Cook as many tortilla ghosts at a time as can fit in the pan (without overlapping) for 1-2 minutes, until the bottom is just beginning to show brown, toasted spots. Place cooked ghosts on a paper towel-lined plate to cool while you cook the other tortillas. When you're finished, spread the heated tortillas over a wire rack to cool completely.
While they cool, preheat the oven to 350 degrees. Bake chips on a parchment-lined baking sheet for 8-10 minutes, flipping about halfway through, until they are browning and crisped up. Remove, place back on the wire rack to cool, then enjoy immediately or within a few hours of making. Leftover chips can be saved in an airtight container for up to 2 days, and reheated in the oven to re-crisp as needed.
Need some dip ideas to serve with your BOO corn tortilla chips? Try our Cauliflower Queso, Buffalo Sriracha Hummus, or Picante Black Bean Hummus!
Makes about 30 chips, but you could make them bigger or smaller depending on how many you wanted and what you wanted to use them for. If you'd rather have just ghost tortillas instead of chips, you could skip the baking step and stuff 'em full of taco ingredients, instead.
Masa FLOUR and Masa HARINA are different in that Masa HARINA is ground from corn kernels soaked in lime water and makes a much better and less brittle tortilla and chip. We have found masa harina for cheap at local Mexican markets + grocery stores, and of course online at Amazon.