Equipment
Ingredients
Black Bean Sauce
- 400 g black beans, cooked, drained and rinsed
- 240 ml vegetable broth, warm
- ½ white onion, roughly chopped
- 2 garlic, peeled
- 1 chipotle pepper in adobo
- 2 g ground cumin
- 15 ml olive oil
Tortillas and Assembly
- 12 corn tortillas
- 30 ml olive oil
Garnishes
- 1 avocado, sliced
- ¼ red onion, finely diced
- 10 g fresh cilantro, chopped
- 60 ml vegan sour cream
Nutrition (per serving)
Method
Heat 15ml of olive oil in a skillet over medium heat. Add the chopped white onion and garlic. Sauté until the onion becomes translucent and soft, which should take about 5 minutes.
Transfer the sautéed onion and garlic to a blender. Add the black beans, vegetable broth, chipotle pepper, and ground cumin. Blend on high speed until completely smooth.
Pour the smooth bean puree into a saucepan. Simmer gently over medium-low heat for about 5 minutes until the sauce thickens slightly and is heated through. Reduce the heat to the lowest setting to keep it warm.
In a separate clean skillet, heat 30ml of olive oil over medium heat. Working one at a time, fry each corn tortilla for 5 to 10 seconds per side. The goal is to make them pliable, not crispy. Transfer them to a paper towel-lined plate.
Using tongs, gently dip each softened tortilla directly into the warm black bean sauce, ensuring both sides are fully coated with the heavy puree.
Place the sauce-drenched tortilla onto a serving plate. Fold it in half, then fold it in half again to form a filled triangle. Alternatively, you can simply roll them into cylinders. Repeat with the remaining tortillas, placing 3 per serving plate.
Spoon a generous amount of any remaining warm black bean sauce over the tops of the folded tortillas. Garnish the plates with sliced avocado, diced red onion, chopped fresh cilantro, and a drizzle of vegan sour cream.
Chef's Notes
- Using the dark liquid from home-cooked black beans instead of store-bought broth yields an intensely flavorful and rich sauce.
- For an exceptionally refined and restaurant-quality texture, pass the blended black bean puree through a fine-mesh sieve before simmering.
- The flash-frying step is essential. It softens the tortilla while creating a subtle lipid barrier, preventing the corn from instantly turning to mush when it hits the warm, wet sauce.
- If you want to add protein to the filling, fold in shredded plant-based chicken or crumbled tofu before sealing the tortillas.
Storage
Refrigerator: 3 days — Store the bean sauce and tortillas in separate airtight containers to prevent sogginess.
Freezer: 1 month — Freeze the black bean sauce only. Tortillas should be prepared fresh.
Reheating: Reheat the bean sauce gently on the stovetop over low heat, adding a splash of water if it has thickened too much. Assemble with fresh tortillas.
