I found this recipe for black bean soft tacos in a Taste of Home’s Light and Tasty Magazine many years ago. My adaptation leaves out the canned tomatoes, oil and some of the spices.
I am grateful for the many fine recipes from Taste of Home that I have used and adapted over the years.
Make sure you adapt this recipe to suite your own tastes! :-)
Ingredients2 tablespoons water 3/4 cup chopped onion 1 garlic clove 1 (15 ounce can) black beans, rinsed and drained 1/4 cup diced green chilies 1/2 teaspoon cumin 1/2 teaspoon oregano 1/4 teaspoon salt 4 (6 inch) flour tortillas shredded lettuce shredded cheddar cheese chopped tomatoes chopped avocado or guacamole salsa, store bought or homemade Gluten free: Make sure the beans and chilies do not contain gluten. Omit the flour tortillas and use rice tortillas, lettuce leaves or GF corn tortillas. Vegan: Omit cheese
In a skillet add the water, onion and garlic. Saute on medium low heat until the onion is mostly tender, covering with a lid if desired. Add the beans, green chilies, cumin, oregano and salt and cook until heated through.
Warm the flour tortillas if desired in an oven (wrapped in foil) or in a microwave (wrapped in water dampened paper towels). Spoon the black beans onto the tortillas, top with desired ingredients.
Makes 3 to 4 servings