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Refried Black Bean Taco

Refried Black Bean Taco

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A vegetarian meal that will blow your sombrero off!

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 1:45 hours
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500 g black beans
300 g cashew nuts
juice of 1 lime
1 tsp (5 ml) dried chilli flakes

100 g cake flour
salt and black pepper
2 eggs
150 g Santa Anna’s Organic Corn Chips, crushed
2 avocados

4 radishes, thinly sliced
1 red onion, finely diced
½ C (125 ml) apple cider vinegar

½ a cabbage
1 onion
2 garlic cloves, sliced
1 tin (410 g) chopped tomatoes
1 Tbsp (15 ml) ground coriander
1 Tbsp (15 ml) ground cumin

12 Santa Anna’s Organic Corn Tortillas
1 limes, cut into wedges
handful fresh coriander, to serve

Place the black beans and cashew nuts into two separate bowls. Cover with water and leave to soak overnight.

The next day, strain the water off the beans. Put the beans into a medium-sized saucepan, cover with fresh water and cook over gentle heat until soft. Once the beans are cooked, strain the water off and set aside.

Strain about three quarters of the water off the cashew nuts. Blend the cashew nuts, water, lime juice and chilli to form a cashew cream.

Heat the oil to 190 ºC.

Season the flour with salt and black pepper. Whisk the eggs and crush the corn chips for crumbing.

Quarter the avocados and halve each quarter again so that you have 8 wedges. Crumb each avo wedge by dipping in egg, then dredging in flour and coating in crushed chip crumbs. Fry in oil until golden brown.

Mix the radish and diced onion with apple cider vinegar and set aside to marinate while preparing the rest of the ingredients.

Slice the cabbage into 3 mm thick slices. Heat a griddle pan and grill the cabbage wedges, ensuring that they keep their shape.

In a medium-sized pan fry the onion until translucent, add the garlic and cook for 1 minute. Add the tomatoes and spices. Cook the sauce for 30 minutes and then blend using a stick blender.

Place the beans into a saucepan and add half of the sauce. Mash the beans coarsely with the back of a wooden spoon, adding more sauce if needed to moisten. Keep warm until ready to serve.

Heat the corn tortillas in a griddle pan over medium heat. Once heated, stack the tortillas and cover with a clean cloth.

To plate:

Start with a warm tortilla and place a slice of griddled cabbage on top. Using a serving spoon, scoop refried beans on top of the cabbage and add the crumbed avocado. Top with cashew cream, pickled radish and onion, fresh coriander and a squeeze of lime juice.