Ingredients (use vegan versions):

• 1 tin (19 oz) black beans, or soaked and boiled if you’ve time
• 1 medium cooking onion
• 1-2 cloves freshly minced garlic
• 2 tablespoon chili powder
• 1 heaping teaspoon ground tumeric
• freshly ground black pepper or
• 1/3 cup orange juice

• 1 cup bean water (from the tin or fresh)
• fresh or store bought salsa
• chopped tomatoes
• chopped lettuce
• vegan “sour cream” with jalapeno
• tortilla shells

Directions:

Saute onion in olive oil or 2 Tbsp. of vegan red wine until soft.
Add garlic, chili powder and tumeric and continue to cook
just until you start to smell the spices. Add pepper and/or
jalapeno, then your beans and liquids. If using tinned
beans, there’s no need to add salt, if not, salt to taste.
Bring to the boil, and reduce liquid by half. Turn heat down, and simmer,
stirring occasionally, until most or all of the liquid is
absorbed. Turn pan off and cover. Heat tortilla shells,
spoon beans in center of each shell, top with veggies, salsa
and vegan “sour cream”, roll and enjoy! ( I like to serve these with a
cucumber, onion and tomato salad)

Serves: 2-4

Preparation time: 30 min.

Tags: Chili, Salad, Salsa, Tomato, Vegan