Easy Vegan Black Bean Tacos

Instructions

1. Make the Pickled Onion (Optional): If you’re making the quick pickled red onion, prepare that first. In a small pot, add vinegar, water, salt and sugar. Bring mixture to a boil to dissolve salt and sugar. Remove pot from heat. To a medium bowl or large glass jar, add the onions, then pour the hot pickling liquid over top.  Set aside for at least 30 minutes to pickle.
2. Make the Cabbage: Add the cabbage to a bowl with the juice from 1 lime and a spinkle of salt. Squeeze the cabbage with your hands a few times to massage and tenderize. Set aside while you prepare the black beans.
3. Cook the Onion: In a large skillet, heat 2 tsp oil (or use water for oil-free) over medium heat.  When the pan is hot, add the onions. Season with salt. Cook for 4-6 mins, stirring occasionally, until tender. 
4. Add Seasonings: Add the garlic, cumin, chipotle pepper and adobo sauce. Stir well and cook for 1 minute to toast.
5. Add Black Beans and Water: Add the beans, including the liquid from one of the cans, along with 1/4 cup wateer. Stir well to combine. Cook for 6-8 minutes, mashing some of the beans with a potato masher or the back of a fork or wooden spoon, until thickened. Season to taste with salt, if needed.
6. Make Cilantro Lime Crema (Optional): Using a blender, blend the tofu, garlic, cilantro, lime and salt, until smooth.  Add 1-2 tbsp of water, if needed, to achieve a smooth sauce or thinner crema, if desired. 
7. Warm Tortillas (Optional): Warm the tortillas in a large skillet over medium heat. Cook them in batches, flipping to warm and toast each side. Cover with a clean tea towel to keep warm until ready to serve. You can also warm them briefly in the microwave.
8. Assemble Tacos: To the warmed tortillas, add a scoop of black beans, then top with cabbage, crema, pickled red onion and fresh cilantro, if desired.