I am a huge fan of tacos. Any kind really. Today I made black bean tacos and topped them with homemade tomatillo salsa and the leftover smokey tomato salsa I made last week. I haven’t posted any unusual or fushion tacos yet, but I’m sure I will one day. Here are a couple of other tacos I have posted so far: Baja Tempeh Tacos & Mushroom & Poblano Tacos.
1 can black beans drained and rinsed
1 tablespoon or so taco seasoning
Romaine lettuce chopped
Cilantro chopped
Sharp cheddar cheese sliced or shredded (sometimes shredding doesn’t give me enough cheese flavor in one bite, so I like bigger pieces)
6 small flour tortillas (I cut bigger ones down using an upside down bowl and a knife since that is what we had)
Sour cream
Smokey tomato salsa (or other red salsa)
Tomatillo salsa
- Heat black beans with the tacos seasoning in a small pan or in the microwave
- Prepare the lettuce, cilantro and cheese.
- Flip the tortillas on an open gas flame until they are soft and the edges are lightly charred.
- Top tortillas with beans, lettuce, cilantro, cheese, sour cream, and salsa. Voila!