These tacos are super easy and delicious. Simply make up the bean salsa and add to your corn tortillas with your favorite toppings for a delicious and satisfying taco. I added some sliced mushrooms, lettuce, tomatoes, and lime to mine; but you could add any toppings that you wish.
1 large onion
2 cloves garlic, peeled
1 chipotle chile in adobo sauce, plus ½ tsp. adobo sauce
1 15oz can black beans, rinsed and drained
- Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.
- Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue to blacken. Break up tomatoes with wooden spoon; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.
- Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook for 5 minutes, or until translucent. Add beans to salsa mixture, and cook 3 to 4 minutes, or until thickened.
Nutritional Facts: per ½ – cup filling
117 cal; 7g protein; <1g total fat (<1g sat fat); 23g carb; 0mg chol; 268mg sod; 7g fiber; 4g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine