This recipe comes from Kelley of Mountain Mama Cooks. As she proves below, our soup mixes are incredibly versatile and can be used for all sorts of dishes beyond soups and stews. Of her blog, Kelley writes, “Mountain Mama Cooks is a high altitude food blog dishing up both sweet and savory recipes that focus on cooking from scratch. As a personal chef and mom to two young boys, nothing is more dear to my heart than sitting down with friends and family to enjoy a home cooked meal. So pull up a seat to my kitchen table and bon appetit!”
Black Bean Tacos with Fresh Peach Salsa
- 1 cup Bountiful Black Bean Soup Mix
- 4 cups Vegetable Stock
- 1 Tbsp Bean Soup Seasoning Mix
- 1/2 small White Onion, peeled and sliced thinly
- 1 Garlic Clove, peeled and smashed
- 1/2 tsp Salt
- 1-1/2 tsp Red Wine Vinegar
- 8 Yellow Corn Taco Shells
- 1 Peach, 1/4-inch dice (pitted, but not peeled)
- 1 Tbsp chopped Red Onion
- 1/2 small Jalepeño, minced
- Juice from 1/2 Lime
- 1/4 tsp Salt
- 1/2 tsp Honey*
Bring black bean soup mix and vegetable stock to boil over medium-high heat. Turn heat to low and simmer 1 hour. Stir in salt and red wine vinegar; simmer for 30 minutes more.
Meanwhile, prepare salsa while beans are cooking. Cut one peach into a 1/4-inch dice (pitted but not peeled). Add 1 tablespoon chopped red onion, 1/2 small jalapeño, minced, juice from 1/2 lime, 1/4 teaspoon salt and 1/2 teaspoon honey. Stir to combine and place in the fridge to macerate while the beans finish cooking.
When beans are done, divide mixture evenly among 8 corn tortilla shells. Top with a tablespoon or two of peach salsa, a pinch of fresh torn cilantro and lime wedge if desired.
*To make this recipe vegan, simply substitute the honey with agave nectar.