Black Bean Cream Sauce Recipes

Steps:

• Soak the beans in a pot of water overnight. Drain.
• Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
• Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

Steps:

• Filling:
• Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
• Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
• Tacos:
• Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
• Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
• Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
• Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
• For The Avocado Sauce
• First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
• Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
• Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with cheese. If desired, top with chopped fresh basil.

Steps:

• Add all ingredients to crock pot, except Neufchatel cheese.
• Cook on low for 8 hours or on high for 4 hours.
• Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes.
• Stir to blend in cheese.
• Serve over rice, chips or on wraps.