Black Bean Tacos with Cilantro Infused Tortillas (vegan, gluten and dairy free)

 

I love days when we don’t have to go anywhere at all.  This happens for us occasionally on Sundays and we cherish every moment together. We plan a special meal and spend parts of the day preparing the ingredients together.  Last Sunday was one of those days an we decided that our favorite slow cooked black bean tacos would be a perfect way to end the day. Black Bean Tacos with Cilantro Infused Tortillas

Black Bean Tacos with Cilantro Infused Tortillas (vegan, gluten and dairy free)

1 lb. dried black beans, soaked overnight

1 qt vegetable stock

water

2 bay leaves

1/4 of a red onion

3 cloves garlic, smashed

1 jalapeno

1 Tbsp. salt

1 Tbsp. cumin

1/2 Tbsp. coriander

Cilantro-infused tortillas, get the recipe here. Or you can use regular corn tortillas.

Place black beans and the quart of vegetable stock in a large heavy bottomed pot. Add water until the beans are covered by 1 1/2 inches of liquid. Heat over high heat until boiling. Put the lid on and reduce heat to a low simmer and cook for 1 hour.

At the end of the first hour add more water if needed to keep beans covered by at least 1 inch of liquid. Add in the onion, bay leaves, smashed garlic cloves, and spices. Pierce the jalapeno down both sides with a knife and add whole to the beans and other ingredients. Cook for an additional 45 minutes-1 hour or until beans are tender. Try not to stir too often during the cooking process so that you do not burst the skin on the beans. When the beans have completed cooking remove the bay leaves, onion, jalapeno and garlic cloves.

We top our tacos with our homemade tomatillo salsa, pico de gallo, fresh cilantro, avocado, pickled peppers and poblano cashew cream. This meal is a labor of love but, it is so worth it. You will definitely have leftovers and when you are spending the time in the kitchen with your loved ones it really doesn’t feel like work at all.

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