Home » Purslane and Black Bean Tacos with Salsa Fresca from Rancho La Puerta

Purslane and Black Bean Tacos with Salsa Fresca from Rancho La Puerta

by Our Editors

By combining freshly made salsa, corn tortillas, purslane filling and black beans, you create a balanced and nutrient-dense meal that will allow your body to feel energized and nourished.

This multi-step recipe from Executive Chef Reyna Venegas and her team at Rancho La Puerta is vegan, gluten-free, low-sodium and oil-free. These tacos are inspired by Tres Estrellas Farm; during the summer they have plenty of purslane, which is a common “weed” in many gardens, and it happens to be an amazing green vegetable full of nutrients like Omega-3 Fatty Acid, Potassium, Magnesium, Calcium and vitamin A, C and B-complex vitamins.

By combining freshly made salsa, corn tortillas, purslane filling and black beans, you create a balanced and nutrient-dense meal that will allow your body to feel energized and nourished.

Makes 4 tacos

Salsa Fresca Ingredients

1 cup cherry or grape tomatoes, cut in half

2 green onions, sliced

½ serrano or jalapeño, seeded and minced

1 bunch fresh cilantro, chopped

1 lime, juiced

1 teaspoon tamari or coconut aminos

Salsa Directions

In a bowl, combine the tomatoes, green onions, chile and cilantro. Squeeze the lime juice and season with tamari or coconut aminos. Reserve, covered in the refrigerator, until ready to serve.

Not-Fried Black Beans

1 cup cooked black beans

1 tablespoon chopped onion

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon oregano

½ cup water or bean broth, divided

Salt, to taste

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