VITAMIX – BLACK BEAN TACOS WITH ROASTED SPICED CHICK PEAS & AVOCADO CORIANDER CREAM

I’VE TEAMED UP WITH VITAMIX ON THEIR CAMPAIGN TO REDUCE FOOD WASTE AND MAKE THE MOST OUT OF PRODUCE AT HOME; SOMETHING I’M EQUALLY AS PASSIONATE ABOUT. THE EXCITING PART OF THIS PROJECT HAS BEEN LEARNING ABOUT THE ENDLESS OPTIONS THE VITAMIX ASCENT OFFERS WHEN IT COMES TO USING UP AS MUCH OF YOUR PRODUCE AND LEFTOVERS AS POSSIBLE WHILST MAXIMISING FLAVOUR. AS A COOK AND SOMEONE WHO’S ALWAYS KEEN TO LEARN IT’S EXCITING TO BE ABLE TO USE THIS PRODUCT IN CREATING RESTAURANT QUALITY DISHES.

PREPARATION TIME: 15 MINUTES | COOKING TIME: 20-25 MINUTES | FEEDS: 4

INGREDIENTS
CRISPY SPICED CHICKPEAS
1 TIN BLACK CHICKPEAS (REGULAR WILL WORK TOO) – RINSED AND DRIED
SPRINKLE OF SEA SALT FLAKES
½ TSP CHILLI POWDER
GLUG OF OLIVE OIL

GLUG OF OLIVE OIL
1 WHITE ONION – FINELY DICED
½ TSP CUMIN POWDER
½ TSP GROUND CORIANDER
½ TSP CHILLI POWDER
1 GREEN CHILLI – FINELY SLICED
½ TSP MISO PASTE
1 TIN BLACK BEANS
SMALL BUNCH OF CORIANDER – ROUGHLY CHOPPED

AVOCADO AND CORIANDER CREAM
1 RIPE HASS AVOCADO
3 TBSP NATURAL YOGURT  (LEAVE OUT FOR VEGAN OPTION)
SMALL BUNCH OF CORIANDER
SPRINKLE OF SEA SALT FLAKES
JUICE OF 1 LIME

SERVE
CORN TACOS – ALLOW AT LEAST 2 PER PERSON – CHAR ON A HOT GRIDDLE OR WARM IN THE OVEN
1 GREEN CHILLI – FINELY SLICED
150G FETA – CRUMBLED (LEAVE OUT FOR VEGAN OPTION)
SMALL BUNCH OF CORIANDER
2 LIMES

BEGIN BY PREHEATING THE OVEN TO 200 DEGREES CELSIUS | DRAIN THE CHICKPEAS THEN LIGHTLY PAT DRY | COMBINE THE SEASONING AND SPICE THEN EVENLY COAT THE CHICKPEAS BEFORE LAYING THEM OUT ON A BAKING SHEET | DRIZZLE WITH OIL THEN ROAST FOR 15-20 MINUTES | HALFWAY THROUGH GIVE THE TRAY A SHAKE AND ROAST AGAIN UNTIL CRISP

FOR THE REFRIED STYLE BLACK BEANS BEGIN BY HEATING A GOOD GLUG OF OIL | ADDING IN THE ONIONS, SLOWLY COOKING UNTIL SOFT AND TRANSLUCENT | NEXT ADD IN THE SPICES AND THOROUGHLY COMBINE | USING THE VITAMIX, ROUGHLY BLEND THE BLACK BEANS TO A ROUGH CONSISTENCY- ON SETTING NUMBER 3, PULSING FOR JUST TEN SECONDS | RETURN TO THE PAN THEN ADD INTO THE ONION AND SPICE MIX ALONG WITH THE MISO AND A SPLASH OF WATER | COOK FOR ANOTHER 10 MINUTES AND JUST BEFORE YOU’RE READY TO SERVE ADD IN A GOOD HANDFUL OF CHOPPED CORIANDER

FOR THE AVOCADO AND CORIANDER CREAM SIMPLY ADD ALL THE INGREDIENTS, INCLUDING THE CORIANDER STEMS TO REDUCE WASTE TO THE CLEANED VITAMIX AND PULSE ON SETTING 8 UNTIL YOU HAVE A COMPLETELY SMOOTH CONSISTENCY, PULSING AROUND FIVE TIMES | THIS TAKES NO TIME AT ALL WHEN USING THE VITAMIX. | TASTE AND ADJUST SEASONING AND ZEST TO YOU WONDERFULLY CREAMY AND BEAUTIFULLY SMOOTH AVOCADO CREAM | FOR THE CORN TACOS, EITHER HEAT IN A HOT PAN OR ON A SMOKING HOT GRIDDLE PAN THEN SERVE WARM (YOU CAN WRAP IN FOIL OR A TEA TOWEL TO KEEP THEM WARM)

SERVE THE GARNISHES SO EVERYONE CAN HELP THEMSELVES | PACK THE REFRIED BEANS INTO THE TACO FIRST THEN POUR OVER THE AVOCADO CREAM BEFORE GARNISHING WITH FETA, CORIANDER, CHILLI AND A SQUEEZE OF LIME