Sunday, November 14, 2010

Green and Black Bean Soft Tacos

I love when the colors of food compliment each other. A tangled mess of color is alright, but when you end up with just a couple of complimentary colors in a dish, it really stands out.  Such was the case with tonight's super quick dinner of black bean soft tacos, with fresh cilantro, avocado, and cucumber (plus some olives).

Green and Black Bean Soft Tacos
1. Heat a little oil between medium and med-low.  When it's hot, drop in a small diced onion, and don't touch it until it's good and burned brown on the bottom. That's when you give it a stir so the other side of the little onion pieces can caramelize, too.

2. Add one or two cloves of chopped garlic, some red pepper flakes, and dried oregano.  Let it cook for a minute, but don't let it burn!

3. Deglaze the pan with a good can of black beans and their juices.  I like Goya.  Season the beans with salt, garlic and onion powders, and cumin.  Let cook and thicken for a few minutes, using your wooden spoon to mash some of the beans.

4. Toss in a big handful of chopped cilantro.

5. Serve in a warm flour tortilla with sliced avocado, shredded lettuce and/or julienned cucumber, and some sliced olives. Simple, pretty, and tasty.

1 comment:

  1. Yum-o! I think I could eat black beans every fact I have a pot on the stove right now!