February 25, 2009

Black Bean "Tacos" with Smoked Paprika Shiitake Mushrooms

I'm overwhelmed by the response to pudding cakes. I'm so glad you liked them! This is food to balance out that indulgence.

I'm working on cleaning out my pantry so I have less to pack for our move. Six months ago I was going through a black bean kick and in my digging today I found a can that had gone astray. My mind wandered and I got to thinking about these beautiful beans from ChezWhat?. The author, Christo (aka doggybloggy), had a plan to cook his beans with wild mushrooms. Green beans and mushrooms is a dish that would be part of my Last Supper but I don't think I've ever eaten dried beans and mushrooms together. I had shiitakes in my fridge and decided to make Napa cabbage wrapped tacos filled with beans and mushrooms. I enhanced the natural smokiness of the shiitakes with some pimenton (smoked paprika) and adapted a Weight Watcher recipe for cumin-scented black beans. Some lime, cilantro and green onions topped it off, with cherry tomatoes grown in my Aerogarden on the side. This was a satisfying lunch and I loved the spices, especially the smoked paprika on the shiitakes. I could eat a whole bowl of those mushrooms! I'll be thinking of other dishes to add them to. These also got a glowing review from my husband, he said they were "surprisingly good."

Black Bean "Tacos" with Smoked Paprika Shiitake Mushrooms
Inspired by the Weight Watchers recipe for Shrimp Over Cumin-Scented Beans
Makes 2 servings (each serving is 4 WW points by my calculations)

8 ounces shiitake mushrooms
1 1/2 teaspoon neutral oil
1/4 teaspoon pimenton dulce (sweet smoked paprika)
1 chile pepper, seeded and minced (I used a Thai bird)
1 clove garlic, minced or grated with a microplane
1 (15 oz) can of whole black beans, drained and rinsed
1/2 teaspoon ground cumin
1/4 teaspoon oregano (I used Mexican)
4-6 leaves of Napa cabbage, washed and dried
a handful of cilantro, washed, dried and torn
1 green onion, cleaned and thinly sliced
1 lime, cut into wedges
kosher salt and black pepper

-Trim off and discard the shiitakes stems (or save them to use in making stock). Brush any dirt from the mushroom caps and thinly slice them.
-Add 1 teaspoon of the oil to a hot skillet or saute pan. Add the mushrooms and cook until they are golden brown. Toss them with the smoked paprika and a good pinch of kosher salt and remove them from the pan.
-Add the remaining 1/2 teaspoon of oil to the pan with the chile and garlic. Cook over low until fragrant, just a few seconds.
-Add the beans, cumin and oregano to the pan along with a good pinch of kosher salt and a couple grinds of black pepper. Warm the beans and smash a quarter of them. Taste and add more salt and pepper as desired. Remove the pan from the heat.
-Serve each leaf of cabbage with some of the beans topped with the mushrooms, cilantro, and green onion. Squeeze a wedge of lime over the "taco" before eating.

I'm adding this to Bookmarked Recipes, an event started by Ruth of Ruth's Kitchen's Experiments. Visit the new Bookmarked Recipes site for the roundup of other bookmarked and tested recipes. The host for next week’s round up will be Marci of Pieces.

*I'm also submitting this to the current BSI, Blogger Secret Ingredient, which is black beans. This is my first time participating in this event but I was inspired after seeing the winning recipe from last week, Kale Crust Pizza. Doesn't that sound awesome?! If you'd like to join in or read some interesting facts about black beans visit Just Sweet Enough.

**I was curious about how many points a pudding cup would have and for one espresso cup without foam it comes to 3 WW points.


5 Star Foodie said...

So healthy and delicious! Excellent recipe!

Joelen said...

I love how fresh and healthy this is!

Sophie said...

MMMMM...Maggie, this looks so yummie:)!!!! Love the recipe!

Dawn said...

I'm not surprised you got an overwhelming response to the pudding cups, they looked superb!
I like the healthiness (is that a word?) of these so-called tacos. Shiitake mushrooms are so good for you.

Nicole (Sweetie Pie) said...

These look amazing, and I always appreciate knowing the number of WW points in any dish!!

Thanks for entering the BSI this week. I've updated the post to include your entry!! :-)

Jen of A2eatwrite said...

These look so delicious! I love the twists you've taken here.

Marysol said...

Do my eyes deceive me? Maggie, that sounds too healthy to look that good!

Convince me, and send me some [g]

shellyfish said...

I love lettuce wraps - and these "tacos" sound just so fresh & delicious!

jumbleberryjam said...

YUM! And thank you so much for the WW points (didn't mention it in my Mardi Gras post, but that's part of my plan - getting back "on plan" :-).

Donna-FFW said...

This sounds awesome, and healthy to boot! I so enjoy smoked paprika, Ive been using it more lately. Refreshing dinner choice, love it!

jesse said...

Wow, you keep coming up with wonderfully delicious-looking healthy recipes... brilliant!!

Melissa said...

Anything with a smoky flavor is always a plus in my book! :)This looks delicious!

Heather said...

ohh. yum! i love black beans and smoked paprika! this sounds delicious!

Nila Rosa said...

Yum black beans.A few weeks ago, I went through a stage where that was all that I ate.

I love this healthy take by using the napa cabbage cup.

Elra said...

OMG Maggie, loving the recipe. I am bookmarking this taco. It looks amazingly pretty and delicious. Oh, one more thing, it is so healthy too. Perfect!

gastroanthropologist said...

What a wonderful recipe. Love hoe you use cabbage as the "tacos" and black beans and mushrooms sound like a tasty combination.

zerrin said...

I love that presentation with the harmony of those vivid colors. seems so healthy, I love the idea of putting the ingredients in a lettuce leaf.

Tangled Noodle said...

Wonderful! I love the use of napa cabbage as your 'tortilla' - it keeps everything fresh and healthy! Black beans rule!

Zesty Cook said...

This looks so awesome! Great photo

Zesty Cook said...

This looks so awesome! Great photo

Sara said...

I love the idea of using cabbage leaves! What a great way to cut calories.

pigpigscorner said...

This looks and sounds so healthy and delicious!

Daily Spud said...

I can just imagine what a great combination the black beans and shitakes are. That's my kind of food!

marci said...

These look amazing! So much flavor, and so few points... this is definitely going on my to-try list.

Thanks for your bookmarked recipe submission.

Lori said...

Great idea. Looks so yummy! I just love black beans.