|Mexican Black Beans with Tofu Lime Cream & Baked Corn Tortilla Chips|
Black beans remind me of when we first arrived in Vancouver and were having Mexican almost every week, they are not common in Europe and we really fell for these soft creamy beans and their accompaniments.
The tofu lime cream was one of our top ten finds here from the eye opening book Voluptuous Vegan by Myra Kornfield. Once we discovered this we haven’t gone back to dairy sour cream.
Mexican Black Beans
1 cup dried black beans soaked in water overnight or at least 8 hours
2 tbsp olive oil
1 stalk celery – finely diced
1 carrot – finely diced
1 tsp ground coriander
1/2 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper
1 tsp salt
2 medium tomatoes – cored and seeded
1 teaspoon chipotle paste
1 cup vegetable stock
Handful chopped corriander
Half lime juiced
- Drain and rinse beans, place in deep pot, cover with plenty of water, bring to a boil. Reduce heat to low, simmer gently for 45 minutes to an hour or when beans are soft but not cooked to a mush.
- Heat oil in heavy bottom sauce pan over medium, add celery and carrots, saute for about 5 minutes or until soft.
- Add the spices and stir for 30 seconds, add the tomato, stir a bit more, then add the black beans, chipotle and vegetable stock. Turn the heat down to medium low, partially cover, stirring regularly for about 30 minutes, until thickened to desired consistency.
- Partially mash the beans with an immersion blender or the back of a fork, add the lime juice, top with chopped coriander and serve with tofu lime cream and chopped avocado.
Tofu Lime Cream – A 10 Favourites
1/4 pound silken tofu (Mori-Nu brand) medium
1 tbsp fresh lime juice
1.5 tbsp canola oil
1 tbsp rice vinegar
1/4 tsp salt
Combine all ingredients together and mix with a stick blender. Place in a bowl, cover, and refrigerate until ready to serve. Ideal with all Mexican dishes.
You can make these corn tortillas and have them soft or cut them up and bake them in the oven like we did.
1.5 cups masa harina
3/4 cup water
- Sift the masa harina into a bowl or beat with a wire wisk. Slowly add the water, mixing in as you do by hand until you have a dough that just gathers together into a fairly dry ball of dough.
- Cover and let rest at room temperature for 30 minutes (up to 2 hours)
- Heat cast iron griddle over medium heat.
- Separate the dough into 6 even sized balls (the dough may crumble a little bit).
- Set up your tortilla press lined with a plastic bag, press the balls to flat in the press.
- Heat for 3 to 4 minutes on each side, keep warm in a clean tea towel before serving.
For tortilla chips cut each tortilla into 6 triangles, toss in 2 tablespoons of olive oil and 1/2 tsp salt. Bake on 400 F for 10 minutes on a baking sheet. This is a good way to use up left over tortillas, even frozen ones.