Drunken Black Bean Tacos
Prep time
Cook time
Total time
A rich and spicy beer-soaked black bean salsa is at the heart of this satisfying vegan taco.
Serves: 2 cups salsa, 8 tacos
  • 3 medium tomatillos
  • 1 medium roma tomato, cored
  • 1 clove garlic, unpeeled
  • 1 medium jalapeno pepper, stem removed. Feel free to use more for extra heat.
  • ¾ cup roughly chopped onion, divided
  • Kosher salt
  • ¼ cup chopped cilantro, plus more leaves for garnish
  • 1 tablespoon refined coconut oil
  • 1 clove garlic, finely chopped
  • ½ teaspoon dry oregano, preferably Mexican oregano
  • ¼ teaspoon liquid smoke
  • 1 cup cooked black beans, drained
  • ½ cup beer, nothing too hoppy
  • To Finish
  • 8 corn tortillas, 4-inch in diameter, preferably homemade
  • 1 cup finely shredded cabbage
  • 2-3 medium radishes, thinly sliced
  • ½ cup finely chopped tomato
  • 2 tablespoons toasted pepitas
  • Cilantro leaves
  • Lime wedges
  1. - Heat a cast iron skillet over medium heat until hot.
  2. - Place the tomatillos, tomatoes, unpeeled garlic, jalapeno and ¼ cup chopped onion in the pan.
  3. - Roast until well spotted in char (onions and garlic will have tenderized, jalapeno will be about half roasted). Alternately, cook on a sheet pan under the broiler. Remove each item to a plate as they are finished
  4. - Transfer the roasted tomatillo, tomato, jalapeno and onion to a food processor along with any juices that have accumulated
  5. - Peel the garlic and add it to the food processor
  6. - Process until you have a fairly finely chopped mix
  7. - In the same pan, sweat onion and garlic in the refined coconut oil until tender
  8. - Add the oregano and the beans, stir to coast in the oil
  9. - Add liquid smoke and beer
  10. - Simmer gently until all almost all of the beer has been reduced, 15 minutes or so
  11. - Add the bean mix to the tomatillo mix in the food processor, process until well ground.
  12. - Check seasoning, and add salt as needed.
  13. - Mix in the chopped cilantro
  14. To Finish
  15. - Spoon 1-2 tablespoons of the bean salsa on each fresh corn tortilla
  16. - Top with shredded cabbage, sliced radish, diced tomato, a few pepitas and cilantro leaves
  17. - Serve with lime wedges
Recipe by Two Happy Rabbits at http://twohappyrabbits.com/drunken-black-bean-tacos/