In one of those frustrating Mother Hubbard moments, where there seems to be nothing to eat in the house, I threw together this haphazardly and wound up with one of our new favorite meals.
These tacos are veggie-friendly but tasty enough for even the most dedicated omnivore
Black Bean Tacos
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1 lb pre-soaked black beans, cooked and drained (or dried beans, soaked)
1 small onion, diced
2 cloves garlic, minced
1 1/2 tsp chili
1 tsp cumin
3/4 tsp oregano
3 drops tobasco/hot sauce
1/2 tsp red pepper flakes
1/4-1/2 C water
cheddar jack cheese
Soak and cook the beans package directions. Drain.
Chop the onion and garlic and sauté with the olive oil in a medium skillet until softened. Add in the beans, seasonings and water. Simmer until liquid is reduced.
Serve on tortillas with lettuce or spinach and taco fixings.
Source: A Laura's Recipe Collection original