Tuesday, October 1, 2013

Black Bean Eggplant Tacos

Tonight, I had an amazing taco night with Josh.  It's one of our favorite dinners, and I usually try to do something different every time.  Before I get to that, I have to tell you about how amazing my lunch was.  I got incredibly inspired by Bianca from Vegan Crunk.  Earlier, she was on the local news making a tofu salad and it looked amazing.  So, last night, I whipped up the recipe.  It was rich and delicious, and I think I will make it often.

I had my lunch with curry roasted carrots.  They were still crunchy and really yummy.  They were roasted with olive oil and curry powder.

For taco night, I used the spiralizer to make a jicama slaw.  I make a lot of slaws for tacos, but never with such fine curly veggies!

I made up a simple marinade of lime juice, olive oil and rice wine vinegar.  No salt or anything needed.  This is great on its own.  Let it sit for at least an hour and absorb all that yummy flavor.  I added a chopped jalapeno for good measure.

Black Bean Eggplant Tacos

1 tbs olive oil
1 small eggplant, peeled and cubed small
1 can organic black beans
1 can green chilis
2 cups kale
1 cup vegetable stock
1 packet taco seasoning, or make your own blend

  • Heat a skillet on medium high for 2 minutes, or until hot.
  • Add olive oil to the hot pan, or omit if desired.
  • Add eggplant to pan and cook down for 5 minutes.
  • Add 1/2 cup vegetable stock, cook another 5 minutes.
  • Add taco seasoning, green chilis and additional stock.  
  • Add black beans, cook down for 3 minutes.
  • Add kale, cook down until wilted.
  • Remove from heat once eggplant is soft and liquid has been absorbed.
  • Roll in savoy cabbage leaf (or whatever taco you would like), add vegan cheese, chopped hot peppers, hot sauce and jicama slaw as desired.


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