Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Black Bean Tacu Tacu


Tacu Tacu is an Afro-Peruvian staple that can be garnished with anything from seafood stews to sauteed vegetables. This version is great with a fresh Ensalada Criolla.

Tacu Tacu with Ensalada Criolla


  • 1 cup white rice, cooked
  • 2 cups cooked black beans
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 small purple onions, minced
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon salt
  • 2 tablespoons Ají Amarillo or 1/2 teaspoon cayenne
  • 1 key lime, juiced
  • cooking spray
  • salt and pepper to taste


  1. In a large skillet, heat olive oil over medium-high heat and saute the onion, garlic, and cumin until fragrant, about 2 minutes.
  2. While the onions saute, combine rice and beans in a large bowl. Add the Ají Amarillo and mash the rice and beans together.
  3. Add the sauteed mixture to the beans and lime juice and combine. Season with salt to taste.
  4. Form palm-sized patties using about 1 cup of the mixture.
  5. Spray the skillet with non-stick cooking spray and cook the patties over medium-high heat until slightly browned, about 2 minutes. Flip and cook the other side.


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