Black Bean Tacos
These tacos are perfect for a fiesta. It is also a good vegetarian recipe to add to your collection! Full of fiber and lots of flavor, these tacos will fill you up. I came up with the recipe when I had an overabundance of beans sitting on my shelf. I bought them thinking I may use them one day, and ta-da, here is the result.
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 medium zucchini, chopped
- 1 green chili, diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1/3 cup water
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 medium tomato, chopped
- 1/2 cup cheddar cheese
- 8 taco shells
Heat oil in a skillet over medium heat. Add the onion and garlic. Sauté for one minute, then add zucchini and jalapeno along with cumin, chili, and garlic powder, and sauté until tender. Add tomato paste to water to dilute, then add to skillet. Stir in corn, beans, and tomato. Let simmer for five minutes, until sauce begins to thicken. Stuff taco shells with bean mixture, and top with cheese. Serve with salsa and guacamole!
You can heat the taco shells in the microwave or in the oven before serving. The bean sauce will turn out pretty thick, so you could add more water to dilute it further. I like the beans whole, but you can also puree the beans with a little bit of water in a blender to make a more smooth filling. The bean filling is also a great side with rice (use brown rice if you are really on a health kick), or try it in a tortilla, burrito-style.