Memphis surprised me one day bringing me a type of “Mexican Bento Box” filled with delicious tasties after a long day in which I had been unable to prepare meals. What I remember most was her version of plant-based tacos. While she has used purple cabbage leaves, these were wrapped in wheat flour tortillas. I topped them off with homemade tomatillo salsa and dug in. Food someone makes for you always tastes the most delicious, but this new black bean hash was amazing.
She had originally developed this recipe as a quick and hearty one-bowl meal. Turns out it’s a fantastic side dish and an especially hearty filling for tacos or wraps. No matter how you eat it, making it is simple with the recipe below.
3 C. cooked black beans (1 cup dry)
3 Medium tomatoes, diced
1 Sweet potato, diced
1 Yellow squash, diced
1 Medium to large onion diced
1 Poblano pepper seeded, diced (opt)
2 Cloves of garlic, minced
½ tsp. Cumin
½ tsp. Coriander
1 tsp. Paprika
1 tsp. Salt
1 Tbsp Olive oil
Cook black beans according to package (It’s easiest to soak them while at work or overnight, then cook them in the pan). Drain and set aside when finished.
Add olive oil to skillet on medium heat. Add diced sweet potato (the smaller diced the quicker they cook). Salt entire pan generously. Cover for quicker cooking time. Check after 3-4 minutes, until sweet potatoes are tender. Stir to prevent sticking.
Dice onion, poblano pepper, and yellow squash. Add to pan.
Seasoning with cumin, coriander, and paprika. Mince garlic. Allow all to cook on medium-low heat for 5-7 minutes until the peppers and onions are soft.
Cube and add tomatoes. Salt as needed.
Stir in black beans. Serve after beans are heated through.
Allow to cool in pan before transferring to storage containers, it helps the flavors permeate.
Some chopped kale makes a nice little change-up.
If you’re not a fan of poblano peppers, green bell peppers stand in just fine. You may even find other ways to enjoy it as well. If you do, we’d like to hear about it. Please share your comments with us.
Just a reminder, Look for us two days earlier in 2019! Our new posting date will be Tuesdays! We want to kick the New Year off right and look forward to sharing more plant-based information and easy recipes with you. For those who are looking for an exciting change-up, we will be sharing easy pointers for those slightly more complicated-looking meals. We look forward to seeing you there!