Today, Vegan MoFo is posing a critical question: “Tacos VS Burritos. Where do you stand on this important issue?” I am a taco girl all the way. There’s just something about those soft all-corn tortillas that you can fill just so and then gently fold into mouth-sized bliss. I’m also a big fan of seeing my food. “You eat with your eyes first,” someone wise once said. Burritos hide everything and just look like big brown logs. Booooring. I mean, just look at all of the beautiful colors and textures these Ayocate Morado Tacos offer. *googly eyes*
And let’s not forget to mention the fresh peach salsa that is on top. Back in August, the boyfriend and I went peach picking at the ever-wonderful Linvilla Orchards.
We may have ended up picking ~20 lbs of peaches…
We got a ton of white peaches (which were our favorites), and some yellow peaches. The white peaches are actually pink on the outside, and the yellow are predictably, well, yellow. Obviously, we had to start consuming massive amounts of peaches. We started off peachfest by making these simple tacos and zingy peach salsa. Linvilla also had a variety of veggies for the picking, so we used some of our fresh-picked jalapeños and tomatoes in the salsa, as well. The peppers used in the veggie sautee were also from Linvilla’s. (That’s why I have so many crazy varieties listed in the recipe. Bell peppers will work just fine, though!)
Here are the nakey tacos. Look at those glorious Ayocate Morados. Big, fat, and silky. Right about now, you may be wondering where the heck I purchased such beans. Rancho Gordo, baby. I know, I know, I’ve spoken way too many times about how awesome Rancho Gordo beans are, so I will hold off. But seriously, purchasing these beans is totally worth it. They’re huge and lend a nice “meatiness” to the tacos. Of course, black or pinto beans would be a good substitute.
These would be a nice and easy weeknight meal, especially if you prepare the beans in a slow cooker. Enjoy!
Ayocate Morado Tacos with Peach Salsa
- 1 cup dried ayocate morado beans (or your favorite bean), soaked overnight and drained
- 1/2 of a large red onion, sliced into big chunks
- 3 cloves garlic, whole and peeled
- 1 bay leaf
- 2 peaches, diced into 1/2 inch pieces
- 1/4 of a red onion, diced finely
- 2 medium roma tomatoes, chopped
- 1/3 cup cilantro, chopped
- 1/2 jalapeno, diced finely
- 1/2 of a large lime (or 1 medium lime), juiced
- salt, to taste
- 1 tbsp high-heat oil (I used avocado oil)
- 5 mixed peppers of your choosing (We used 2 bell peppers, 1 Hungarian wax, 1 Italian long hot, and 1 long yellow pepper of some sort)
- 1 medium red onion, halved and cut into slices
- 1/2 tsp dried oregano
- 1/4 tsp cumin
- salt, to taste
3-4 corn tortilla per person (about 12 total)
- Make the beans: Place all bean ingredients in a large pot. Cover with water so that there is 1-2 inches of water on top. Bring to a boil then cover, reduce heat to low, and simmer for 1 hour, or until beans are tender and cooked through. You can do this in a slow cooker as well- follow the manufacturer’s instructions.
- While the beans are cooking, prepare the salsa: Toss all peach salsa ingredients together in a bowl. Have a little taste to see if salt or other ingredients need adjusting.
- While the beans are cooking, prepare the veggies: Heat oil in a skillet over medium-high heat. I highly suggest using a cast-iron, if you have one! When the oil is hot, add in the peppers and onions. Sautee for 10 minutes, or until onions are translucent. Add in the rest of the ingredients and continue to sautee for 10-15 minutes, or until veggies are cooked to your liking.
- Place beans, veggies, and peach salsa on corn tortillas. Top with dabs of guacamole. Chow down!