Monday, April 30, 2007

Black Bean Tacos with Pico de Gallo

This is a great dish to make when you feel like something simple, fresh, and healthy...and don't want salad. I highly recommend using corn tortillas, as it doesn't quite taste as good with the flour variety.

Pico de Gallo
1 large or 3 roma tomatoes, cored, seeded, and chopped
1/2 onion, chopped
juice from 1-2 limes
1/4 c chopped cilantro
1 jalapeno pepper, seeded & chopped (optional)
sea salt and freshly cracked black pepper

Mix everything together and season to taste with the salt & pepper. Set aside for the flavors to blend while you make the rest of the meal.

Black Bean Tacos
1 15-oz can black beans, drained & rinsed
1 15-oz can black beans, drained, rinsed & mashed
2 T oil
1/2 onion, finely chopped
1 garlic clove, minced
sea salt and freshly cracked black pepper
1 package corn tortillas (about 10-12)
shredded cheese

Begin by heating the oil in a heavy skillet, and saute the onion and garlic until nicely browned. Season with salt and pepper. Add the black beans (both mashed & whole), then add about 1/4 c water (use as much water as necessary to achieve just the right consistency).
Simmer on low until well heated through.

Meanwhile, heat the tortillas one by one in another skillet (I like to use a cast iron skillet for this). You could use a little oil in the pan to do this, but it works fine without. Basically, just heat the tortillas until they are pliable and easy to fold (without cracking).

To serve, layer the beans, pico de gallo, and a little shredded cheese and/or guacomole... then happily devour.

Leftovers rating: Medium. The beans will heat up all right, the pico de gallo will last about a day in the fridge and still taste fresh. Additional corn tortillas should be heated up again when eating the leftovers.

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