I Might Be a Tad Excited

I start a 3-day weekend tomorrow night. And you know what that means? BEAN TACOS. Alright, so maybe it doesn’t really have anything to do with bean tacos. The reason for the long weekend is that our family is headed to town to see us! You know what that means, don’t you? BEAN TACOS. Ok, ok, so maybe it doesn’t. But get this: I have Friday off to prepare! To mow lawns, fill the fridge, sweep up dog hair, fluff pillows and straighten pictures. And I’m sure you know what that means, right? BEA….ok, I can chill.

Spicy Black Bean Tacos:

What it took for 2 bean taco-crazed adults:

* 1 can black beans, drained and rinsed

* 2 garlic cloves, minced

* 1 jalapeno pepper, finely minced (remove the seeds if you wish for less heat. sissy)

* ½ cup of diced onion

* ½ cup diced red bell pepper

* 1 avocado, sliced or diced

* 4 whole grain tortillas, warmed

* ½ cup aged white cheddar cheese

* 1 cup shredded romaine lettuce

* juice from ½ a lime

* 2 Tbs. of your favorite taco seasoning, divided

* 4 grape tomatoes, chopped

* a few cilantro sprigs

* 1 tbs. extra virgin olive oil

* coarse salt and freshly ground pepper

In a small saucepan, heat the oil over medium high. Add the garlic and minced jalapeno pepper and 1 Tbs. of the taco seasoning and let bloom for about a minute. Add the onion and bell pepper. Saute until tender, about 3 or 4 minutes. Add the beans and taco seasoning. Mash about half of the beans with a fork or potato masher, leaving the rest whole. Season with salt and pepper and let simmer for about 5 more minutes. Add 1/4th cup of water if it needs to be thinned at all. Taste! Is it good? I know.

Take a warm tortilla and spoon the bean mixture over half. Top with cheese, romaine, tomato and avocado. Arrange some cilantro sprigs on top and give a good squeeze of lime. BEAN TACOS! (I just had to.)

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