Taco/Burrito Filling
Sunday, April 20, 2008
Taco Bell opened in our small town this week and so I have had a hankering for vegan tacos. After some experimentation I came up with this Black Bean filling that really fit the bill - literally - as my husband Bill really liked it. He said to be sure to add this recipe to my man friendly listings.
As pictured,I used the filling to make tacos, but I'm sure it would make a great burrito filling as well as bean dip for chips. See suggestions below.
Tip: I used a generic bottled salsa but I think it would have been even better it I had used fresh homemade salsa using tomatoes, onions, bell pepper, jalapeno, lemon juice, cilantro and salt & pepper.
Filling:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1/2 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed & drained
1 Tbs. fresh cilantro minced
1 Tbs. cumin
1 tsp. smoked Mexican paprika
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 cup salsa (homemade or bottled)
Heat olive oil in a skillet. Stir in onion, garlic, and bell pepper; sauté until tender, about 5 minutes. Stir in beans (I like to mash about half of them first). Mix in cilantro, cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
For Tacos: Pile some in a taco shell and top with soy cheese, guacamole, pico de gallo, vegan sour cream, olives and lettuce. For a complete meal serve with Spanish rice and fresh fruit.
For Burritos spoon some into a whole grain tortilla and top with soy cheese & olives. Roll, place in a pan and bake at 350 degrees for about 10 minutes. Top with guacamole if desired.
For Bean Dip mash all of the beans before adding them to the vegetable mixture. Serve with tortilla chips.
Freezes well.
Labels: black beans, burritos, tacos
