-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Tacu Tacu, a quintessential dish from the coastal regions of Peru, embodies the flavorful fusion of Spanish and indigenous Peruvian cuisines. Traditionally prepared with leftover rice and beans, this vegan version maintains the authenticity and spirit of the original recipe while ensuring it is accessible to those following a plant-based diet. The dish is characterized by its crispy exterior, achieved by pan-frying, and its hearty and comforting interior, rich in proteins and fibers. Aromatic spices and fresh herbs are woven throughout, making it a flavorful and satisfying meal perfect for any time of day. This vegan Tacu Tacu pays homage to its roots, offering a delightful journey through taste that is both nutritious and deeply satisfying.
Ingredients
- 1 cup black beans, cooked
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado slices, for serving
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft.
- Mix in cumin and smoked paprika, stirring for about 1 minute until fragrant.
- Add cooked rice and black beans to the skillet, mashing the beans slightly and mixing everything evenly. Season with salt and pepper.
- Press the mixture down into the pan and let it cook undisturbed for about 10 minutes, or until the bottom forms a crispy crust.
- Flip and cook the other side for another 10 minutes to achieve crispiness.
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Dairy-Free, Dinner, Savory, South American | No Comments » on Vegan Tacu Tacu