TL/DR – Halloumi Black Bean Tacos. Halloumi cheese and black beans are seasoned and roasted on a sheet pan, then served atop small tortillas with cabbage, pickled onions, avocado, red bell pepper and an easy Cilantro Tahini Dressing. Each bite is a rainbow. –
These colorful little ditties are a great winter taco. No outside grilling is required and each bite is packed with so much flavor and texture that one can’t help imagining that one is on a beach with a cold, fizzy beer and these delicious tacos.
Note: the recipe below includes the time needed to make Cilantro Tahini Dressing, but the Refrigerator Quick Pickled Onions should be made in advance; the recipe is included below. If you are like me, we pickle veggies each weekend to keep on hand for the week. Raw red onion can be subbed in if you don’t have pickled ones on hand.
Preheat an oven to 450 degrees F, then drain rinse and drain a can of black beans and spread them out on a towel to dry out for about 5 minutes. As they dry, cut 8 oz of Halloumi cheese into 3/4 inch chunks and measure out the seasonings: cumin, coriander, smoked paprika, and kosher salt. Toss the drained beans and Halloumi in a medium bowl with olive oil and the seasonings.
Spray two baking sheets with nonstick spray, then spread the beans and cheese out evenly over the two sheets so that they have room to evaporate their moisture. The cheese will release some moisture, but this will quickly evaporate at such high heat. Roast for 15 minutes.
Spoon the roasted Halloumi and beans onto street taco size tortillas – yes, these are a thing and they come in corn or flour. Top each taco with a dollop of Cilantro Tahini Dressing, very thinly sliced cabbage, Refrigerator Quick Pickled Onions, small-diced red bell peppers and a thin slice of avocado. Each bite is pure joy.
For another delicious vegetarian taco, try Sweet Potato Plantain Tacos.
Halloumi Black Bean Tacos
Halloumi cheese and black beans are seasoned and roasted on a sheet pan, then served atop small tortillas with cabbage, pickled onions, avocado, red bell pepper and an easy Cilantro Tahini Dressing.
Ingredients
- 1 14.5 oz can black beans, rinsed, drained and spread on a towel.
- 8 oz Halloumi cheese, cut into 3/4 inch cubes
- 1 T extra virgin olive oil
- 3/4 t cumin
- 3/4 t coriander
- 1/2 t garlic powder
- 1/4 t smoked paprika
- 1/4 kosher salt
- 1 recipe Cilantro Tahini Dressing, see below
- 2 c thinly sliced green cabbage
- 1/2 c Refrigerator Quick Pickled Onions, see below
- 1 c red bell pepper, diced small
- 1 avocado, sliced thinly
- 12 street taco size tortillas, corn or flour
Directions
- Step 1 Preheat the oven to 450 degrees F then rinse and drain the beans and spread them on a towel to dry out for about five minutes.
- Step 2 As the beans drain, measure the seasonings and cut the Halloumi into 3/4 inch chunks. Then toss the Halloumi and beans in a medium bowl with the olive oil and the seasonings, stirring carefully until they are all coated well.
- Step 3 Spray two rimmed baking sheets with nonstick spray, then spread the bean and cheese mixture evenly over both sheets. Roast at 450 for 15 minutes, switching the sheets one time so that each has an opportunity to be on the top rack of the oven.
- Step 4 While the cheese and beans roast, make the Cilantro Tahini Dressing, dice the red bell pepper and slice the avocado.
- Step 5 To serve, top each of three tortillas with about three Halloumi chunks and a spoonful of beans, then top with cabbage, pickled onions, avocado and a dollop of Cilantro Tahini Dressing.
Cilantro Tahini Dressing
A delicious vegan dressing perfect for tacos, salads, bowls or wraps.
Ingredients
- 1 c cilantro leaves, packed
- 1 medium clove garlic
- 1/4 c tahini
- 1/4 c extra virgin olive oil
- 2 T lemon juice
- 1 t honey
- 1/4 t kosher salt
- 1/8 t ground black pepper
- 1/4 c ice water
Directions
- Step 1 Place all ingredients except for the ice water into a small food processor and process on high for a minute. As the mixture thickens, add the ice water, one tablespoon at a time, until it is thin enough for your purposes. It is a thicker dressing and should have a slightly airy and whipped quality. Taste, then season the dressing with more salt and honey if desired.
Refrigerator Quick Pickled Red Onions
Ingredients
- 1 cup white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 t black peppercorns, lightly crushed
- 1 t fennel seeds, lightly crushed
- 3 sprigs fresh dill, optional
- 1 medium red onion, cut in half and then sliced very thinly
Directions
- Step 1 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 2 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 3 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 4 If there is any room left, top the jar off with cold water.
- Step 5 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying. Use for up to 7 days.
