SEITAN & BLACK BEAN TACOS + CHERRY TOMATO SALSA
Recipe adapted from Peter Berley's Fresh Food Fast
Seitan and Black Beans:
- 3 tbs EVOO
- 1 small onion, chopped
- 2 garlic cloves, minced
- a sprinkle of ground cumin (1/8-1/4 tsp)
- a bigger sprinkle of dried oregano (1/4-1/2 tsp)
- 1 (15 oz) can black beans
- 1 (8 oz) package of seitan, finely chopped
- 1 chipotle pepper in adobo sauce, chopped
- 1 tbs soy sauce
- corn tortillas
Cherry Tomato Salsa
- 1 pint cherry tomatoes, quartered
- 1/2 of a small red onion, finely chopped
- 1/2 cup chopped cilantro
- juice of 2 limes
- jalapeno pepper, (w/ or without seeds, depending on taste)
1. Make the salsa. Throw all the salsa ingredients into a bowl and toss. Season with salt. Refrigerate until ready to use.
2. Heat the olive oil over in a large saucepan over medium heat. Add onion and spices. Saute for about 5-10 minutes until onion is soft and starting to brown. Add garlic and stir for about a minute. Add the black beans with their liquid, the soy sauce and the chipotle pepper. Bring to a boil. Simmer for about five minutes until the sauce thickens. Season with crushed black pepper (and salt if necessary).
3. To serve, heat tortillas over your gas burner (just one side) until blistered. Put a spoonful of the seitan and black bean mixture on the uncharred side of the tortilla. Allow diners to top their tacos with salsa at the table.
