¾cupsea purslane nubbinsor see substitutes in recipe notes
1TBred jalapeno to taste
Chipotle mayo
1cupvegan mayonnaise
2TBchipotle pepper in adobo sauce
Tortillas and shredded cabbage
12six inchcorn tortillas
4cupsfinely shredded white cabbage
½cupcilantro leaves, optional
Instructions
Easy black beans - stove top
Soak beans overnight at room temperature. Alternatively, cover beans with boiling water and soak them for one hour. Rinse and drain black beans.
Place beans in a pot with water, salt, and bay leaf. Bring to a boil and cook at low heat until soft. Fresh beans cook quicker than ones that have been on the shelf too long. Typically though, beans are done in an hour and a half.
Easy black beans - Instant Pot
Soak beans overnight at room temperature. Alternatively, cover beans with boiling water and soak them for one hour. Rinse and drain black beans.
Place beans, water, salt, and bay leaves in an Instant Pot. Set the cooker to the high-pressure mode for 30 minutes. Allow pressure to release naturally before opening the lid.
Mango salsa and shredded cabbage
Dice fresh mango and mince jalapenos. Wash sea purslane and remove leaves from stems.
Combine diced mango, minced jalapeno, and sea purslane nubbins. Refrigerate for up to three days until ready to use.
Shred cabbage very thin. A mandoline makes beautiful thin slaw. Alternatively, use a sharp knife. Store shredded cabbage for up to three days before making tacos.
Chipotle mayo
Place mayo ingredients in a blender and process until smooth. Transfer to a jar, or better yet, a squeeze bottle if you have one. Store the chipotle mayo in the refrigerator for up to a week.
Assemble tacos when ready to eat
Heat black beans and corn tortillas and keep both warm.
Put mango salsa, shredded cabbage, and chipotle mayo on the table with black beans and tortillas. Include a dish of fresh cilantro if desired.
Serve
Let everyone build their tacos to order. Enjoy!
Notes
Doubling the recipeIf you want to double the recipe for black beans, decrease the salt and use the following proportions:2 cups dry black beans + 4 Cups water + 2 tsp. salt + 2 large bay leavesSubstitutes for sea purslaneSea purslane is crunchy and juicy when it's raw, so lean towards crisp vegetables when substituting in this recipe. You can try cucumber, jicama, sweet corn, and sweet bell peppers.Add salt to taste to compensate for sea purslane's natural salt content.