Zesty Black Bean Tacos Recipe


Main Ingredient


 Romaine lettuce head1 , cut into shreds
 Tomato1 Large, seeded and chopped
 Alfalfa sprouts1⁄2 Cup (8 tbs)
 Bell pepper1 Small, seeded and cut into strips (Red Or Green)
 Canned sliced ripe olives2 Ounce, drained (1 Small Can)
 Green onions/1/2 cup mild red onion, thinly sliced3 , thinly sliced
For chili cumin dressing
 Red wine vinegar2 Tablespoon
 Garlic1 Clove (5 gm), minced or pressed
 Chili powder1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Salad oil1⁄3 Cup (5.33 tbs)
 6 inch corn tortillas18
 Shredded sharp cheddar/Shredded jack cheese2 Cup (32 tbs)
 Mexican cream/Sour cream1⁄4 Cup (4 tbs)
 Guacamole1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3429 Calories from Fat 1650

% Daily Value*

Total Fat 185 g284.9%

Saturated Fat 66.9 g334.7%

Trans Fat 1.3 g

Cholesterol 238.2 mg

Sodium 3978.8 mg165.8%

Total Carbohydrates 365 g121.5%

Dietary Fiber 30.9 g123.5%

Sugars 13.5 g

Protein 98 g195.5%

Vitamin A 824.3% Vitamin C 316.1%

Calcium 254.9% Iron 134.4%

*Based on a 2000 Calorie diet


Prepare Simmered Black Beans.
Place lettuce in a large salad bowl and top with tomato, sprouts, bell pepper, olives, and onions.
Set aside.
Prepare Chili Cumin Dressing and set aside.
Pour oil into a deep pan to a depth of 1/2 inch and heat to 350° on a deep frying thermometer.
Fry one tortilla at a time just until soft (about 10 seconds), then fold in half and, holding it slightly open with tongs, continue frying, turning, until entire surface is crisp and lightly browned .
Drain on paper towels.
If made ahead, wrap tortillas with plastic wrap and store at room temperature until next day.
Reheat on a baking sheet in a 200° oven for 10 to 15 minutes.
To serve, lightly toss salad with dressing.
Let guests assemble tacos by spooning about 2 heaping tablespoons beans into a warm shell, then adding cheese and about 1/2 cup salad, and topping with Mexican Cream and Guacamole.
Makes 6 servings.
Chili Cumin Dressing.
Stir together 2 tablespoons red wine vinegar; 1 clove garlic, minced or pressed; 1 teaspoon chili powder; 1/2 teaspoon each ground cumin and salt; and 1/4 teaspoon pepper.
Beat in 1/3cup salad oil slowly until well blended.
Simmered Black Beans.
Rinse and sort 1 cup dried black beans.
Drain beans.
Heat 1 tablespoon olive oil or salad oil in a 2 quart pan over medium heat.
Add 1 medium size onion, finely chopped, and cook, stirring occasionally, until soft.
Mix in 1 clove garlic, minced or pressed; beans; 1 small dried whole hot, red chile, crushed; 1/2 teaspoon salt; and 2 1/2 cups water.
Bring to a boil over high heat.
Cover, reduce heat, and simmer until liquid is absorbed and beans are very tender If made ahead, let cool, cover, and refrigerate until next day.
To reheat, place pan over medium heat and cook, stirring often, until heated through