Saturday, November 5, 2011

Black Bean and Cheese Tacos

Here it is. The yummy, quick, vegetarian base for the chipotle salsa and sour cream. Because you know the chipotle part is the star.

I think next time I might try making an extra batch of the beans and freezing them for an even faster meal.

A less than attractive picture, but I'm working on it.

Black Bean and Cheese Tacos
From Everyday Food

1/2 cup diced onion
1 tsp minced garlic
1 tsp ground cumin
2 cans (3 cups) black beans, rinsed and drained
1 cup water
salt and pepper
10 small tortillas, warmed or slightly toasted**
2 cups shredded cheese
1 avocado, cubed
1 cup packed shredded romaine
chipotle salsa
chipotle sour cream

Heat oil over medium heat in a medium pan.

Add onion and garlic and cook until the onion is soft, about 4 minutes.

Add cumin and cook about 30 seconds.

Add beans and water and simmer about 4 minutes.

Transfer to a food processor and process until smooth.

Season with salt and pepper.

Serve with tortillas, cheese, avocado, lettuce, salsa and sour cream.

**To toast the tortillas, heat a cast iron skillet over medium high heat. Lightly spray one side of the tortilla with cooking spray and place oiled side down in the hot skillet. The tortilla will puff up as it toasts. After about 30 seconds (depending on how hot your skillet is), spray the unoiled side of your tortilla, flip it and toast the other side. Keep the tortillas wrapped in a towel until you serve them.

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