Ground Black Bean Tacos

There are a lot of reasons to swap in more plants in place of meat on your plate. Climate change! Heart health! Rent is due! Michelle Obama said so! Cows have best friends! Whatever your reason, these tacos help make it feel like you're not compromising. This recipe was inspired by Mark Bittman, who had a similar recipe in his book, VB6. When I first made it, I was really impressed by the texture. I didn't know a black bean taco could be like this. No slimey-slipperyness like some iterations, and it was nicely spiced and a little crumbly like regular taco meat. His book didn't make the cut in my Konmari purge (RIP), but the technique lives on. These come together incredibly quickly, making it look like you totally planned Meatless Monday like the environment-loving, health-striving, penny-pinching, ex-FLOTUS-worshipping, cow-kissing person you are.

2 15-oz cans black beans, drained and rinsed

2 Tbsp extra virgin olive oil

2 Tbsp chili powder

1 Tbsp tomato paste

1/2 Tbsp cumin

1/2 tsp granulated onion powder

1/2 tsp salt

Preheat oven to 400°. Line a sheet pan with parchment paper or a silicon mat.

In a medium bowl, combine all ingredients and stir thoroughly to make sure the spices and tomato paste are well distributed. Using a potato masher or the back of a spoon, mash the black bean mixture so that about 2/3 of the beans are mashed.

Spread the bean mixture evenly across the prepared sheet pan, until its depth is between 1/4 and 1/2 an inch. Bake for 20 minutes.

When beans are done, allow to cool for 2-3 minutes and then break into clumps using a spatula. The mixture should now resemble the filling for a beef taco.

Place on your favorite tortillas with whatever toppings you like. I typically go for Cholula, a mexican-inspired slaw, and Scott Jurek's awesome guacamole recipe.

Recipe Inspired by Mark Bittman