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Who says tacos are only for Tuesdays? These sprouted black bean tacos are nutritious, flavourful and completely plant-based! Piled high with sprouted black beans, charred corn, sauteed veggies and avocado, this recipe is one the whole family will love. Sprouting black beans means they don’t require any overnight soaking and cook in about half the time, aka no thinking ahead for you! Sprouting also aids in digestion, taste, texture, and the bioavailability of nutrients (high in protein, fibre, iron and magnesium).
Tacos are also super easy to adapt for different preferences, you can even customize per taco if you like. They are delicious as is, or add a little hot sauce here or extra squeeze of lime there, and they would also be delicious with cheese (or vegan cheese). And we all know someone who’s not a fan of cilantro, so you can sprinkle per taco! We opted to make our own taco spice mix because it’s super easy and made of spices we already had available in our pantry, but you can also use your favourite pre-blended taco spice mix if you like. For tortillas, we went with small traditional corn tortillas (as pictured) but you can use any kind of hard or soft shells.
The method for these sprouted black bean tacos is simple, in fact you can cook it all in one pan! A cast iron pan will get you nice browning on the veggies, but a non-stick pan works well too. Make sure the sprouted black beans are fully cooked ahead of time, you can even cook them a day ahead if you like. You can find cooking instructions on the package or here.
