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Recipe: Black Bean Tacos

I wanted to tell everyone how I made these tacos.  This was so super simple and took all of 20 minutes to make.  This was most definitely a quick and easy nighttime dinner that was filling and overly good.  There aren’t any pictures to this.  Just the description of how they were made.

Ingredients:

Whole wheat or regular tortillas
1 can of black beans
Red pepper (green pepper would work too)
Onion
An avocado (optional)
Sour cream
Shredded cheese
Spices: cumin, chili powder, sugar, garlic powder

Open an rinse the can of black beans.  Pour the black beans with a half a can of water into the sauce pan.  Set to a low simmer.  Add a 1/2 teaspoon each of chili powder, sugar, and garlic powder.  Add 1 teaspoon of cumin.  Place a lid on the pot and allow to simmer for 20 minutes.  Be sure to check occassionally and stir the beans around.

While the beans are cooking, you want to cut up your onion and red pepper.  About 5 minutes before the beans are finished, sautee the red peppers and red onions in a skillet with a bit of olive oil.  When the beans are done, assemble the tortilla: beans, sauteed peppers and onions, avocado, and sour cream.  I love this.

Another option when you simmer the black beans is to add half a can of diced tomatos to the beans when you add the spices.  This is also awfully tasty!

Comments

  1. Christine M. says:

    Now that sounds good! How many servings can you make with one recipe?

    • admin says:

      Hmmm, 4 tortillas worth I think? You could probably stretch it more than that. So one $1 can of black beans could make four tortillas…

  2. Sweeter says:

    looks yummy!

  3. Yvo says:

    Hmmm, do you have to boil the beans? I mean, are they really hard when they first come out of the can? For some reason, I imagined that you just rinsed them then put them in a bowl to season, and ate it that way (even quicker, lol… yes I am lazy!).

    • admin says:

      They aren’t super hard, but they are a bit more firm than I personally prefer them to be. Plus, simmering them for about 20 minutes allows some of those spices to soak in with the juice, I think.

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