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Zesty Black Bean Tacos

Veggie.Lover's picture
Ingredients
  Romaine lettuce head 1 , cut into shreds
  Tomato 1 Large, seeded and chopped
  Alfalfa sprouts 1⁄2 Cup (8 tbs)
  Bell pepper 1 Small, seeded and cut into strips (Red Or Green)
  Canned sliced ripe olives 2 Ounce, drained (1 Small Can)
  Green onions/1/2 cup mild red onion, thinly sliced 3 , thinly sliced
For chili cumin dressing
  Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  6 inch corn tortillas 18
  Shredded sharp cheddar/Shredded jack cheese 2 Cup (32 tbs)
  Mexican cream/Sour cream 1⁄4 Cup (4 tbs)
  Guacamole 1⁄4 Cup (4 tbs)
Directions

Prepare Simmered Black Beans.
Place lettuce in a large salad bowl and top with tomato, sprouts, bell pepper, olives, and onions.
Set aside.
Prepare Chili Cumin Dressing and set aside.
Pour oil into a deep pan to a depth of 1/2 inch and heat to 350° on a deep frying thermometer.
Fry one tortilla at a time just until soft (about 10 seconds), then fold in half and, holding it slightly open with tongs, continue frying, turning, until entire surface is crisp and lightly browned .
Drain on paper towels.
If made ahead, wrap tortillas with plastic wrap and store at room temperature until next day.
Reheat on a baking sheet in a 200° oven for 10 to 15 minutes.
To serve, lightly toss salad with dressing.
Let guests assemble tacos by spooning about 2 heaping tablespoons beans into a warm shell, then adding cheese and about 1/2 cup salad, and topping with Mexican Cream and Guacamole.
Makes 6 servings.
Chili Cumin Dressing.
Stir together 2 tablespoons red wine vinegar; 1 clove garlic, minced or pressed; 1 teaspoon chili powder; 1/2 teaspoon each ground cumin and salt; and 1/4 teaspoon pepper.
Beat in 1/3cup salad oil slowly until well blended.
Simmered Black Beans.
Rinse and sort 1 cup dried black beans.
Drain beans.
Heat 1 tablespoon olive oil or salad oil in a 2 quart pan over medium heat.
Add 1 medium size onion, finely chopped, and cook, stirring occasionally, until soft.
Mix in 1 clove garlic, minced or pressed; beans; 1 small dried whole hot, red chile, crushed; 1/2 teaspoon salt; and 2 1/2 cups water.
Bring to a boil over high heat.
Cover, reduce heat, and simmer until liquid is absorbed and beans are very tender If made ahead, let cool, cover, and refrigerate until next day.
To reheat, place pan over medium heat and cook, stirring often, until heated through

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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