Friday, July 16, 2010
I took it back to basics for this recipe- black beans! They go with everything, and they're an easy choice for quick taco fillings. Rather than emphasize spice for these, I kept the flavors clean and simple- just a touch of red pepper, garlic, and a hint of lime to brighten the dish- after loading on various flavors and seasonings, I just wanted something cleaner and healthier, with less sugar, fat, and other no-nos that you'd find at your local taco joint.
* 2 tbsp. olive oil
* 1/2 red onion, diced
* 3 garlic cloves, minced
* 1/2 pint of grape tomatoes, halved
* 1 red or yellow bell pepper, cut into strips
* 2 cans black beans, drained and rinsed
* salt & pepper, to taste
* 1/4 tsp. red pepper flakes
* 2 tsp. lime juice
* avocado slices, chopped lettuce, queso blanco (or vegan mozzarella) and scallions for serving
* 8 corn tortillas
1) In a large skillet, heat olive oil over medium heat. When oil is hot, cook onion and garlic cloves for two minutes. Stir in the tomatoes, bell pepper, and red pepper flakes; cook for about 6 to 8 minutes, or until tomatoes start to release their juices.
2) Stir black beans into the pan. Stir in lime juice, salt, and pepper, and cook for an additional 5 minutes- canned beans will already be soft, and you don't want them to become too mushy! Re-season if desired. Remove from heat, and serve beans in corn tortillas with avocado, scallions, lettuce, and cheese.