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	BLACK BEAN TACOS 1 1/2 cups diced tomatoes 3 dried Chipotle chiles, reconstituted, drained and minced 1/2 cup chopped red onion 2 Tbsps. chopped fresh cilantro 2 Tbsps. lime juice Tacos 11 ounces (uncooked weight) black beans reserved minced Chipotle chiles 2 cloves garlic, minced 1 cup diced tomatoes 1 cup chopped zucchini or yellow summer squash 1 cup diced red, yellow or green bell pepper 1 1/2 cups shredded lettuce 1/2 cup shredded low-fat Monterey Jack or cheddar cheese For salsa, combine tomatoes, half the Chipotle chiles, onion, cilantro and lime juice in a medium bowl; set aside to allow flavors to blend. (Cover and chill if preparing more than 30 minutes ahead.) For tacos, place black beans in a medium saucepan with water to cover. Stir in remaining minced Chipotle chiles and garlic. Cook beans according to package directions; drain. Meanwhile, stir together tomatoes, zucchini, and bell pepper. Arrange warm black beans, tomato mixture, lettuce and cheese in separate serving bowls. For each serving, take two flour tortillas; sprinkle each with lettuce. Spoon on black beans, tomato-zucchini mixture and cheese. Top with salsa and cilantro as desired.
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