Black bean tacos with sweet pepper salsa

Name: Black bean tacos with sweet pepper salsa
Yield: 1 serving
Ingredients: 1 lb sweet multi-colored mini bell peppers; ½ of an Onion; ¼ cup fresh cilantro; 4 tablespoon white wine vinegar; 3 tablespoon extra virgin olive oil; 2 garlic cloves; ½ teaspoon of salt; Pinch of black pepper; a can of black beans; Hummus or pumpkin puree; corn tortillas

User Reviews

5.0

6 reviews

Excellent

Course
Main Course
Cuisine
Mexican

Black bean tacos with sweet pepper salsa

Ethan Patterson

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These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy. You can serve them with your favourite hot sauce or add jalapenos into the salsa mix, but honestly, they're perfect just the way they are.

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Ingredients

1 lb sweet multi-colored mini bell peppers or regular-sized bell peppers, thinly sliced
½ of an Onion thinly sliced
¼ cup fresh cilantro chopped
4 tablespoon white wine vinegar
3 tablespoon extra virgin olive oil
2 garlic cloves chopped
½ teaspoon of salt or more, to taste
Pinch of black pepper
a can of black beans drained and rinsed
Hummus or pumpkin puree
corn tortillas toasted

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Instructions

Combine peppers, onion, cilantro, vinegar, olive oil and garlic cloves in a medium-sized bowl. Season with salt and pepper, and let rest for at least 30 minutes or up to a few days for flavours to meld (this step can be done ahead and kept in the fridge for up to a week).
When serving, toast some corn tortillas. Smear a thin layer of hummus on each tortilla (if using pumpkin puree, season your puree with salt, pepper, paprika and the juice of ¼ of a lemon). Top with black beans and sweet pepper salsa. If desired, sprinkle some queso fresco (I didn't) and pumpkin seeds. Serve immediately with your favourite hot sauce.