Weeknight black bean tacos

Watching calories and carbs but wanting to max out flavor and spice, I devised this quick and easy taco recipe.  From thought to dinner plate in under 25 minutes!

Black beans — a delicious foundation of this dish — get their flavor amped up by sauteing with onion, hot peppers and garlic.  I like Eden brand no salt added.  (I add my own sea salt for flavor.  Ordinary canned beans are loaded with hidden sodium.)

For corn tortillas, I recommend Food For Life brand, sprouted corn tortillas, which I pick up at my local food co-op.  Some day I will actually buy extra to keep on hand in the freezer!

Ingredients:

1 can (15 oz) black beans (Eden is good brand; w/o added salt)

½ onion, chopped

½ t ground cumin

red pepper flakes; hot sauce

3 cloves garlic, minced

1-2 serrano peppers, chopped finely

 

corn tortillas (2/person)

 

grated cheese, such as Cabot pepper jack (Monterey jack); queso blanco or fresco

salsa (I like Green Mountain Gringo)

lettuce, chopped (optional)

sour cream, watered down if desired (optional)

avocados or guacamole (optional)

 

Directions:

Chop onions, garlic and hot pepper. Heat small-ish sauté pan, add 1 T grapeseed or other neutral oil. Saute onions, then cumin, garlic and pepper and pepper flakes in neutral oil for about 5 mins.

Stir in beans. Add a bit of water, stir, cover and cook about 10 mins. Add hot sauce as desired.
Meanwhile: grate cheese, ready salsa, lettuce, etc.

When beans are almost done, heat small sauté pan; brush tortillas with neutral oil, and heat, stacking in pan and turning on all sides, together if desired, until heated through, a few minutes.

Layer on each tortilla: beans, cheese, salsa, avocados, sour cream and lettuce. Fold over tortillas. Yum!

Yield: 4 tacos

Nutrition per taco: 31 g carbs (without avocado); 360 cals; 20 g fat

(avocado adds 4 g carbs for ¼ fruit; 72 calories)