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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
    1. 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.
    2. 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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