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SPICY ZUCCHINI AND BLACK BEAN TACOS

2 - 4 Chile de Arbol, dried 1 cup Almonds raw ½ Onion white, large 3 cloves Garlic unpeeled 1 ½ cups Vegetable Stock Warm 2 tsp. White or champagne vinegar

1 tbsp. Vegetable oil optional ½ White Onion thinly sliced 3 cloves Garlic minced 2 Mexican zucchini large, diced 1 can (14.5 oz) Black beans

1

STEP 1

Heat vegetable oil to med heat in a large sauté pan. Add onion and sweat for 2-3 mins or until the onion is tender and translucent. Add the garlic cloves and cook for 1 min. Add the zucchini and cook until tender, about 3-4 mins. Add the black beans. Cook for 1 min. Season with salt and pepper.

2

STEP 2

To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 secs on each side. Remove from pan and set aside. Add the almonds to the pan and toast until golden, about 2 mins. Remove from pan and set aside.

3

STEP 3

Toast the onion, and the garlic until slightly charred, about 4 mins on each side. Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.

Chile de Arbol Sauce recipe adapted from Gran Cocina Latina

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