We’re back from our road-trip to Farm Sanctuary [photographs of which are posted on our Facebook page if you’d like to check those out] and were craving Mexican-style food after having seen countless taco trucks and Mexican restaurants in California. My spin on this taco is way outside the norm, but they were amazingly good both in texture and flavor.
The main taco filling was some peachy chili beans. We topped them with some grilled Maitake mushrooms, grilled corn cut right off the cob and more caramelized peach wedges. A sprig of fresh and flowering cilantro from our garden added just the flavor to create a new summertime favorite. We’ll definitely be having these again while peaches and corn are abundant and seasonal.
Peachy Chili Beans
Ingredients:
2-15 oz cans Pinto beans, drained and rinsed
2 peaches, sliced into sixths
1 medium onion, diced
2 cloves garlic, minced
2 T tomato paste
1 T chili powder
2 tsp Mexican oregano
½ tsp sweet paprika
½ tsp cumin
¼ tsp cayenne pepper
1 sprig epazote
2 cups water
coconut oil
salt and pepper to taste
Directions:
Grill the peach wedges in a grill pan until they have caramelized grill marks on both sides. Set aside in a bowl.
Sauté the onion in a drizzle of coconut oil until softened. Add the garlic and tomato paste and cook for a couple of minutes. Add the chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote. Cut the grilled peaches into a large dice and add them, and their grilling juices that collected in the bowl to the beans. Bring to a slow simmer and cook until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper.
Soundly Vegan 
