It’s National Taco Day and what better way to celebrate than by making your own delicious and easy vegetarian tacos. Even as a meat eater way back when, refried beans were always my favorite filling for tacos and burritos. There’s something so satisfying about the creamy savoriness of perfectly made refried beans. But when I eat them at home, I’ve always made them from a can, until now. Every month I want to highlight a simple and cheap vegetarian ingredient and show different ways that you can creatively and easily transform it. This month I chose my absolute favorite, black beans! For my first recipe I tackled refried black beans and recreated a very easy version of Chuy’s addictive deluxe tomatillo sauce. The beauty of these is you can tailor them to your specific tastes. These tacos came out so good and I hope you enjoy them as much as my family did!
2 cans of black beans
2 tbsp Oil
2 cloves Garlic
1 Jalapeño (optional)
½ tsp Cumin
½ tsp Chili Powder
½ tsp Smoked Paprika
½ tsp Paprika
¼ tsp Sage
½ tsp salt
½ tsp pepper
8 oz Mushrooms
Easy Chuy’s Deluxe Tomatillo Sauce Dupe
¼ cup Sour cream
½ cup store bought tomatillo sauce
Sauté onions, garlic, and jalapeno in oil at medium heat until soft and onions are semi- transparent
Add 2 cans of black beans (liquid included) and mash them but leave some beans whole
Cook beans in a pan at medium low until soft. If too pasty, add a little water. If too watery, let stand until thick.
In a separate pan, sauté the mushrooms in oil at medium heat and season with salt, pepper, sage, and paprika. sauté until tender and remove from heat.
To make Chuy’s Deluxe Tomatillo Sauce Dupe, mix premade tomatillo sauce and sour cream until well blended.
To assemble tacos, add refried black beans, mushrooms, and whatever toppings you like. I add tomatoes and queso blanco.