Black Bean Taco Filling
2 Cups black beans, raw (see note below if you want to use canned)
2 Cups plain bread crumbs
1/2 Cup onion, diced
1 Cup carrots, finely shredded (or ½ cup carrots, ½ cup zucchini)
1/2 tsp. powdered garlic
4 Tbsp. olive or canola oil for frying
Taco Seasoning, to taste (use your favorite from the store or see my recipe below)
Accompaniments: Salsa, guacamole, shredded lettuce, cheese, sour cream, etc
Cook black beans in pressure cooker with 6 Cups water on high pressure for 50 min. Use quick release method.
Note: You can use canned beans if you don't want to use dry. I'd estimate about 3 cans of canned beans but maybe 4 - experiment until you get a good mixture.
Blend drained beans in food processor until smooth. Add a little water, if needed. Combine beans with veggies, crumbs and spices. To cook filling, heat oil in a non-stick skillet. Place bean mixture in skillet and cook on medium to medium-low heat. Crumble and turn until done. Season with taco seasoning to taste. Serve with salsa, guacamole, lettuce, tomatoes and cheese on soft or hard tacos. Tasty!!
Note: This recipe makes a lot, but it freezes well. I like to put leftovers in family serving size bags, freeze, and enjoy multiple times
Recipe Source: healthyfamilycookin.blogspot.com
This is so good with my fresh homemade salsa recipe. In not too long we won't have any tomatoes or peppers left, so I'm enjoying it while I can!!
Taco Seasoning Mix
*Yield 6-7 batches, 4 servings/batch
¼ C. dried minced onion
¼ C. chili powder
2 Tbsp. salt
4 tsp. cornstarch
1 Tbsp. dried minced garlic
1 Tbsp. ground cumin
1 Tbsp. crushed red peppers
2 tsp. beef bouillon granules
1-1/2 tsp. dried oregano
Combine all ingredients in a bowl, mix to combine. Store in an airtight container for up to one year.
To prepare tacos: Brown 1 lb hamburger; drain. Add 2 Tbsp. seasoning mix and 1/3 to ½ cup water. Bring to boil; cook and stir for 2 min.