This is one of our favourite recipes. Easy and delicious! So much better than Taco Bell, in my opinion.
Adapted from All Recipes: Black Bean Soft Tacos.
It also makes enough for lunch the next day and another leftover meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Vegetarian – can be vegan without the cheese and sour cream
1 onion, chopped
2 garlic cloves, minced
1 tbsp canola oil
2 (15 oz) black bean, drained and rinsed
1 (15 oz) kidney bean, drained and rinsed *this modification occurred because I put in too much diced tomatoes
1 (14.5 oz) diced tomato *ones that are sold in the store are 29 oz cans, I’d forgotten about this and put in the whole can
1 jalapeño pepper *depending on how spicy you like it
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp grounded pepper
8 (6-inch) tortilla *you can toast it
1/2 cup shredded cheddar cheese
1 avocado, peeled and sliced (optional) *because we stretch our meals throughout the week, the avocado doesn’t keep too well after it’s sliced open for that long; perhaps making guacamole is an option
Other toppings: sour cream, salsa (normally we add these when we have some lying around)
- In a skillet, sauté onion and garlic until the onion is translucent.
- Stir in the beans, tomatoes, jalapeño pepper and spices.
- Bring to a boil. Reduce heat. Simmer for 6-10 minutes, uncovered, or until the mixture thickens. *if you stick with the original recipe 3-5 minutes is enough time for simmering
- Then it’s ready to serve with your toppings in your tortilla!
T cut the cheese instead of shredding the cheese this time. (He hates washing the grater.)
Please support me in the walk to fight arthritis!