Recipe for David’s Black Bean Tacos. It’s inspired by the fresh cooking along the beach in Mexico.

After a trip to Sian Ka’an, a biosphere just past Tulum, on the Yucatan Peninsula, I was hooked on the food. Everyday was another really delicious meal cooked by Chef David. Breakfast was fresh fruit, a satisfying, filling but still light enough to snorkel the rest of the day, and 4 star restaurant worthy meal.

Recreating recipes from a stay in Sian Ka’an

The freshest, most naturally ageless meals I’ve eaten in a very long time. David, a native of Quintana Roo, makes the best black beans I’ve ever had.

David’s Black Bean Tacos

Author: Tania Van Pelt
Total Time: 15 minutes
Yield: 4 1x

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Ingredients

Scale

2 15 oz cans of black beans, drained and rinsed
½ medium white onion (finely diced)
1 clove of garlic (minced)
1 large carrot (finely diced)
1 stalk of celery (finely diced)
1 jalapeño (seeded, finely diced)
2 tablespoons olive oil
Sea salt and pepper
½ teaspoon ground cumin
2 tablespoons fresh lime juice
8–10 corn tortillas (warmed)
Guacamole
Sprouts
Lime wedges (for serving)

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Instructions

Preheat oven to 350F, take a large sheet of foil and place the tortillas on it, wrap them, and put them in the oven to warm.
Place a pan on medium high heat, add 2 tablespoons olive oil. Once oil is shimmering with heat, add the onions, sauté until softened, add the garlic and jalapeño, season with cumin powder and salt. Sauté until garlic is fragrant, about a minute. Add the carrots and celery, and continue to cook, until they are tender, about 5 minutes. Add the black beans. Cook for another 2 minutes. Add the lime juice, continue to cook another minute, and then remove from heat. Season to taste with salt and pepper.
Take the tortillas out of the oven.
Serve the tacos on warm tortillas, top with the black bean mixture and sprouts, serve with lime wedges and guacamole.

Prep Time: 5 minutes
Cook Time: 10 minutes