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Prep
Difficulty
Easy
Time
Estimate
20 mins
Chop up the sunchoke salsa, package separately. Make the filling for the black bean tacos, skipping the tomatoes during this non-tomato time of year. Wrap the tortillas separate from the filling and salsa. Package up to go. When ready to dine, fill the filling and salsa in each tortilla, wrap up and enjoy.
The mysterious sunchoke aka Jerusalem artichokes tastes a bit like jicama and is perfect for a crispy salsa. Ginger & lemon replace the more traditional jalapeno & lime, but feel free to substitute those instead.
These vegetarian tacos are a great base and excellent option when serving all different types of food preferences. Take away the cheese for vegan or add a little grilled meat for those who want it.
