Black Bean Tacos

Here is another recipe from our friend Diana at Fogwood & Fig. Delicious Black Bean Tacos that pair wonderfully with our hot sauce.


I always use fresh beans rather than canned they taste better. For convenience, I’ve included the canned measurement in the recipe below. Here is fresh measurement

2 cups fresh black beans + 1 cup of the liquid it was cooked in



Method for Beans

1 medium onion chopped

1 tbsp coconut oil – or olive oil

3 cloves garlic minced

1 chiptotle pepper in adobe sauce minced

1 tsp ground cumin

1 ½ tsp Spanish smoked paprika

¾ tsp smoked sea salt

2 cans organic black beans including the liquid

2 tsp apple cider vinegar

1 tsp pure maple syrup – option but nice


Organic non GMO corn tortillas

Avocado mashed


Method for Beans

Using a large wide pan, sauté the onion in coconut oil for 4 minutes, add the garlic, chipotle, paprika and cumin and sauté 1 minute, add the beans and liquid, smoked salt, vinegar and maple syrup, bring to a low boil then simmer uncovered stirring often for 8-10 minutes until it becomes thick and liquid has reduced. The result is creamy black beans. 


Smoky Red Cabbage Slaw

4 cups thin sliced red cabbage or napa, or combination then chopped

1 large carrot grated

Handful fresh chopped cilantro

Minced fresh mint – optional but nice


Optional 1 cup chopped mango or pineapple


Dressing for Slaw

2 tbsp fresh lime juice

1 tbsp + 2 tsp cold pressed extra virgin olive oil

2 tsp pure maple syrup + 1 more tsp if you like sweeter

¼ tsp Spanish smoked paprika

1/8 tsp cayenne powder – optional

Sea salt to taste


Method for Slaw

Add cabbage, carrot, cilantro, mint to a large bowl. combine dressing incredients in small jar, cover and shake. Pour dressing on slaw and taste for seasoning.


Srirachi Lime Aioli

½ cup Veganaise

1 tbspSrirachi sauce

1 tbsp fresh limejuice




Layer tortilla with beans, mashed avocado then top with slaw. Add your favorite hot sauce such as Rudy’s hot Smoked Red and finish with drizzle of aioli.