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.