For the past few months, we have tried reducing our red meat intake, focusing on lean proteins and plant-heavy recipes. We felt inspired to try this dish.
For the filling, we loosely followed this recipe: https://bellalimento.com/2015/02/25/black-bean-turkey-tacos/ Our modifications: first, we used 8 oz finely chopped kale (leaves only) instead of one bell pepper. Second, for the seasonings we used 1 Tbsp Chili 3000 spice blend from Penzey’s, 1 Tbsp ground cumin, 1 small anise seed (five star shape), 1 tsp coriander, 1 tsp chili powder, and ½ tsp salt. Third, we used no-salt tomato sauce and increased to 9 oz (8 oz plus 2 Tbsp). We also used 15 oz canned, drained, and rinsed no-salt black beans. When serving, we layered the bottom of the taco bowl with a handful of shredded red cabbage, both for texture and as a barrier to keep the filling from making the shell soggy.
For the taco shell, we followed this recipe: https://www.aspicyperspective.com/bubbly-taco-salad-bowls-recipe/ We did not have oven-safe cereal bowls, so we used round cake tins, and we crumbled foil to help shape a taco bowl. We used large burrito-sized flour tortillas, and we heated oil in a large wok. We found that the tortilla worked best if slightly browned and crisped in the wok before being shaped. We also found 350 too low and increased the oven temp to 375. It took 5-8 mins to bake in the oven. (Jan. 2022)
Cooking Adventures 