Spicy Zucchini and Black Bean Tacos

• Vegan
• Gluten free

• Produce

  • 1 can Black beans
  • 6 Ea garlic clove
  • 2 Ea. chile de arbol
  • 2 Ea. mexican zucchini, large
  • 1/2 Ea. onion, large white
  • 1/2 Ea. white onion

• Canned Goods

  • 1 1/2 cups Vegetable stock

• Oils & Vinegars

  • 1 tbsp Vegetable oil
  • 2 tsp White or champagne vinegar

• Nuts & Seeds

  • 1 cup Almonds, raw

Found on dorastable.com

Description

Directions

• Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
• Add the garlic cloves and cook for 1 minute.
• Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
• To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
• Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
• Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
• Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.