May 30, 2024 1 min read
Summer dinners don't get easier or more healthy than this plant based taco recipe. We're using a jarred mole sauce with all natural ingredients to shortcut us into flavor town. The great thing about this recipe is that the beans and the pickled onion can be made ahead and used in a variety of recipes all week!
Make the black beans several days ahead, making more than you need. Refrigerate the beans in their cooking liquid and use them all week in salads, or dips, or heat them up with some cumin and garlic for an easy side. The leftover bean mole makes an amazing breakfast the next day spread on a tortilla and topped with a sunny side up egg. If you don't use all of the beans you cooked, freeze them on the 5th day for later use.
This is a very basic recipe. Feel free to bling it up with dried peppers, garlic cloves, cumin seed, black pepper corns, etc. They keep in the fridge for weeks and are great to add to pretty much everything.
Rated 5.0 stars by 1 users
Main Dish
Mexican
4-6
Summer dinners don't get easier or more healthy than this plant based taco recipe. We're using a jarred mole sauce with all natural ingredients to shortcut us into flavor town.
Author:Lisa Riznikove
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