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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 10 |
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A favorite at our Tex-Mex dinners. Ingredients:
1 tablespoon vegetable oil |
1 small onion, chopped |
2 garlic cloves, minced |
4 teaspoons ground cumin |
4 teaspoons chili powder |
2 (15 1/2 ounce) cans black beans or 2 (15 1/2 ounce) cans pinto beans, drained and rinsed |
1/2 cup salsa (medium or hot) |
salt |
hot sauce |
1/3 cup shredded cheddar cheese |
20 taco shells, heated |
salsa |
diced zucchini |
shredded lettuce |
cilantro leaf |
diced avocado, tossed with a |
1 dash lime |
grated cheddar cheese |
sliced green onion |
diced green bell peppers or red bell peppers or yellow bell pepper |
lime wedge |
Directions:
1. In a large skillet, heat the oil, over medium heat.
2. Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
3. Add in the cumin and chili powder; stir for about 1-2 minutes.
4. Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
5. Season with salt and hot sauce to taste.
6. Transfer bean mixture to a casserole dish.
7. Top with 1/3 cup shredded cheese.
8. Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
9. Remove from oven.
10. I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
11. Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
12. Feel free to add as many or as few toppings as your shell will hold.
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