1 can black beans (15 oz.)
½ Onion, chopped
½ Bell pepper (red or green or yellow, whatever you want – red will be sweeter), chopped
2-3 garlic cloves, chopped/minced/pressed
Whatever other veggie(s) you want (recommended: chopped mushrooms, diced jalapeno for spice, spinach or any other kind of green you like – rainbow swiss chard is good – potatoes)
1 tbsp olive oil (or some water if cooking w/o oils)
Generous chili powder (maybe a tbsp.)
Even more generous cumin (maybe a tbsp.)
Optional: Some cayenne pepper or red pepper flakes if spice is desired (I’ll use this if I want spice but lack a jalapeno)
Salt (to taste)
An avocado, diced or sliced or smashed (however you like)
½ tomato, diced
juice of 1 lime
Salt (to taste)
Some reserved garlic if you want (I recommend b/c I love garlic)
Cilantro, roughly chopped
Add oil or water to a pan -- I prefer cast iron, but any will do -- to coat. Add veggies (But, if using potatoes, reserve them). Sautee until onion becomes tender and translucent. If adding greens, until they’re wilted and bright green. 3-5 mins or so (If using red pepper flakes, this is a good time to add them). Drain off the black beans but leave enough juice for moisture. Add to pan. Add garlic. Add spices. If using potatoes, they should be cooked separately and added to the mixture at this point. Let simmer and stir/toss around occasionally until moisture is absorbed (I like to mash the beans a little with the spatula). Consistency will be sort of like a dried, lumpy paste.
Makes 4-6, depending on how full you pack them.
These will do you better than Taco Bell, or even -- I'll say it! -- any gourmet taco place. If anything, it'll be cheaper. So, save a buck, have fun with it, and enjoy a more flavorful and healthier taco.
|Base filling cooked with red bell, mushrooms, and a few dashes of red pepper flakes.|