So I’m sure the name of this recipe has some of you saying, “What? Caribbean JerkVeggie Tacos?” When I hear myself say it I also sometimes catch myself thinking the same thing. But in all honesty I don’t have any other way to describe this dish. On occasion I have called it Jamaican Jerk Veggie Tacos but that almost sounds dishonest because I have never been to Jamaica.
You see, this recipe came out of my own interpretation of a dish I had while on vacation on the Island of St. John, in the Caribbean. There was a small little stand that served food just off one of the beaches. They only had one dish available for the day, but it was a beautiful dish. Served in a corn tortilla, full of beautiful veggies and black beans. It had that lovely island flavor, sweet and spicy, mingling with tangy, cool, lime. Heaven.
You will find that this is an incredibly versatile dish. There so many ways to serve it. I usually serve it in tortillas as tacos, but I have also served it in lettuce leaves as lettuce wraps. It can be served as a hearty salad on top of a bed of crispy romaine. You can also served it as a quick lunch or snack on it’s own and even use it as a chunky type of salsa or dip served with tortilla chips or plantain chips.
Here is how I served it up for lunch today:
On the side with quesadillas. YUM!
Of course in trying to recreate this dish I used what was familiar to me. An example is, I used feta cheese for the recipe, which I’m sure was not used in the original dish. A more authentic cheese for this recipe would be one from the region. Even one of the Mexican cheeses would be closer, but this is how the recipe started for me and it’s been a winner. Why mess with good thing, right?
Here is what you will need:
- 1½ cup prepared black beans
- ½ red onion diced
- 1 large tomato diced
- 1 avocado diced
- ½ cup crumbled feta (more if you like)
- 2 Tbsp cilantro minced
- ½ lime juiced
- 1 Tbsp oil
- 1 tsp jerk seasoning
- In a large bowl add the black beans, onion, tomato, avocado, feta, and cilantro.
- In a separate small bowl whisk together the lime juice, oil, and jerk seasoning and drizzle over ingredients in the large bowl.
- Lightly toss all ingredients together.
- Carefully heat tortillas over a burner flame or in a pan. Just till warm.
- Spoon black bean mixture into the tortillas. Fill with as little or as much as you like.
I really hope you enjoy this recipe. It is one that I have enjoyed for many years. Please let me know what you think or if you have any suggestions! xx