Vegan Friendly Black Bean & Veggie Tacos – Los Angeles Photographer

I came up with this recipe last week when trying to figure out what to have for dinner on our vegan night. We are attempting to have one vegetarian and one vegan meal each week right now. I’ve got to say that if all vegan recipes tasted like this one there would be a lot more vegans in the world! These tacos were outstanding! Everyone in the house loved them. The edamame and corn were perfect additions to the black bean filling. The tacos are full flavored and very filling too. I think what made these really stand out to all of us is the avocado sauce on top. Don’t skip making the creamy goodness. I must say the tacos were also really pretty! The recipe is below for your printing pleasure. :-)

(iphone pics)

Vegan Black Bean & Veggie Tacos

Vegan Black Bean & Veggie Tacos

Vegan Black Bean & Veggie Tacos


Black Bean & Veggie Tacos (Vegan Friendly)

(makes 16 – 20 tacos)


Taco Filling –

2 cans black beans (drained and rinsed)
1 can sweet corn (drained)
1 5oz frozen shelled edamame
1 – 2 canned chipotle peppers (chopped)
1 & 1/4 cup salsa (I use mild La Victoria)
1/4 onion finely chopped
2 tsp minced garlic
1 – 2 tsp cumin
1/4 tsp crushed red peppers
2 pinches of salt
pepper to taste

Creamy Avocado Sauce –

2 avocados
1 – 1 1/2 cups salsa verde
1 bunch cilantro
Juice of 1/2 a lemon

Basics Needed –

16 – 20 corn tortillas
1 – 2 large tomatoes (chopped)
shredded lettuce


Saute the onion & garlic in a bit of olive oil until translucent. Add in the drained and rinsed black beans, corn, edamame, chipotle peppers, seasonings and salsa. Stir well and let cook on medium heat about 10 minutes stirring occasionally. Prepare the avocado sauce by mixing the avocados, 1 cup of the salsa verde sauce, cilantro, a pinch of salt and lemon juice in a food processor. Process until smooth. Add more salsa verde if the sauce is too thick and process once more to get the consistency how you’d like it. While the black bean mixture is heating through warm the tortillas on a gas range or in an unseasoned pan. Chop some tomatoes and shred a bit of lettuce for topping the tacos with. Serve the yummy tacos hot with plenty of the creamy avocado sauce on top!


Chipotle Fresh Peach Salad Recipe – Tastefully Simple

This is a stupendously tasty summer salad that will have your taste buds on high alert! We had it last night as a side dish with simple baked chicken breasts and rice. I also served this salad several weeks ago at an event and people went crazy for it. I came up with this recipe one day after being completely bored with typical veggie side dishes for dinner. A little warning…you must love BOLD flavors if you try out this recipe. It’s not for wimps! You can find the all natural Chipotle Seasoning and Mango Balsamic Vinegar I used on my Tastefully Simple Website. Please find the recipe right below the photos.

(iphone photos)

Chipotle Fresh Peach Summer Salad & Side Dish

Los Angles Food & Portrait Photographer
Heather McCullah


serves 4 – 6 people


4 large peaches

1 – 2 teaspoons Chipotle Seasoning from Tastefully Simple

2 – 4 tablespoons Mango Balsamic Vinegar of Modena from Tastefully Simple

1 small handful of fresh cilantro

1 small handful of fresh mint


Slice peaches and remove pits. Add the peaches to a large bowl. Chop the cilantro & mint together. Add them to the peaches. Sprinkle the peaches with desired amount of chipotle seasoning (I honestly don’t measure when I add this; use less if you don’t like a lot of heat and more if you love heat like me).  Add in 2 tablespoons of the vinegar. Gently toss everything together. Check to see if the peaches are well coated in the vinegar. If you need more add in another tablespoon or two. They should glisten pretty well once coated thoroughly. Do a taste taste and add more chipotle seasoning or herbs if desired. Let chill in the refrigerate for 15 – 30 minutes to combine flavors. If you wan to take this recipe to a whole new level try grilling your peaches before slicing them!

Smoky Black Bean Chili Review – Los Angeles Photographer

We had this vegetarian Smoky Black Bean Chili last night. The recipe is from and I highly recommend it. It was the perfect blend of savory flavors. The chili was filling and so good! We didn’t miss the meat at all. It was just thick enough even though it took very little time at all to make. The only change I made to the recipe was adding one extra chipotle chili in adobo because we like things pretty spicy around here! I used a bottle of Angry Orchard Hard Cider (crisp apple) for the beer since the recipe didn’t specify and it’s my favorite beer right now. Such a yummy addition. Try this if you want a meatless recipe even meat lovers will fill satisfied by. I will be making it again sometime for sure. :)

We topped ours with cheese, avocado, cilantro and crushed tortilla chips, but sour cream or jalapenos would be some other yummy additions.

(iphone pic)

Smoky Black Bean Chili by Give Me Some Oven

Los Angles & Orange County Portrait & Food Photographer
Heather McCullah