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Vegan Backyard Black Beans Curry
A backyard vegan black bean curry with broccoli and spinach, finished with coconut milk, nutritional yeast and tahini, served over corn tortillas.
Ingredients
Instructions
Drain and season the black beans, then simmer them over medium-high heat until well browned, about 6 minutes.
Add the broccoli and spinach, cooking until softened, about 3 minutes.
Stir in the coconut milk, nutritional yeast, tahini and miso paste for 3 minutes.
Warm the corn tortillas separately.
Let the beans simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
