I love exploring different cultures’ unique flavours, blending seasonal veggies with exotic fruits, exciting sauces and colourful toppings. This June, I am thrilled to share my latest creation, a recipe that brings together the vibrant tastes of Cuba in a surprising way. Stay tuned for a culinary adventure. My vegan Cuban tacos with black beans are a delightful fusion of flavours, perfect for a quick, refreshing meal on warm days.
Benefits
Black beans are a stellar source of plant protein, antioxidants and fibre, and can help your body process calories more effectively.
Ingredients for four people
- 250g dry black beans or one can
- ½ plantain
- ½½ tsp oregano
- 1 avocado
- 1 mango
- 1 onion
- 1 tsp cumin powder
- Salt, pepper
- 3 cherry tomatoes
- 2 garlic cloves
- 2 tbsp olive oil
- lemon juice
Preparation:
Soak the black beans in water for 24 hours, then drain and wash them (or use canned black beans). Cut the onion and the garlic. Mash the avocado with a fork, add three cherry tomatoes, lemon juice, salt, and pepper. Cut the mango into small cubes. Cut the plantain into slices, fry and set aside.
Cooking:
Put the oil in a pot and add the onion, garlic oregano and cumin. Stir fry for about ten minutes. Add the dry black beans and cover with water. Let them cook for at least one hour.
If you use canned black beans, fry the onion and garlic, add the spices, add three tablespoons of water, and cook for only 10 minutes. Add salt and pepper at the end. Warm the tacos in the oven for ten minutes and fill them with all ingredients.
Top Tip
Canned black beans are a good option for those who don’t have the time to cook dried black beans from scratch. You can find the black beans (feijões preto) at Intermarché and Continente.
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