Black Bean Tacos

One of the few meals that everyone in our family enjoys (ie. none of my kids vehemently hate) is tacos. If I mention that I'm making beef tacos for supper I get to see three smiling teenage faces and practically get a parade in my honour. I totally rock in this moment.

So, the other day I said ...

"Hey guys, we're going to have tacos tonight." 

*the parade band warms up in eager anticipation*

"Yup, we're going to try Black Bean Tacos! Yay!"   

*music promptly dies down; sound of crickets and teenage sighs of displeasure*

Okay, so with two little words I've managed to disrupt the culinary kumbaya 'sesh we were having a moment ago. Now my kids are looking at me as if I'd suggested we BBQ up some porcupine eyeballs and chase it down with a brussel sprout smoothie. They think black beans are disgusting.

But they are mistaken.  

Black beans are amazing!  They are high in fiber, potassium, folate and Vitamin B plus they have no cholesterol! I love their mild taste (similar to kidney beans) and my gall bladder likes them so much more than ground beef.  Plus, they're much easier on your wallet than ground beef which is getting more and more expensive. Sadly, these reasons are not high on the list of things that teenagers find awesome.

To appease the black bean dissenters in our house (everyone except me) I made a batch of taco meat and kept the black beans for myself.

This is great news because the Black Bean Tacos were aw-hawsome!!  I love that I can reheat them for a fast lunch. The first time I made them I only used a can of beans and seasonings.  It was tasty but not much to look at.  This time I went full on and included diced peppers and canned corn niblets (which added a nice hit of sweet).  I also added cilantro - a herb I'm learning to love. We have a complicated love/hate relationship, cilantro and I - but we're working on it. And you know what?  I LOVED the flavour cilantro gave to this dish.  Brad, on the other hand, continues his anti-cilantro stance. Cilantro is such a polarizing herb.

Tacos, in any form, are a great, easy-to-please meal that you can change up with various ingredients and garnishes. Until my family get on the black bean band wagon I'm happy to keep this easy meal idea all to myself.

Yield: 8-10 small soft tacos

1 tsp oil
2 garlic cloves, minced
1 small onion, diced
1 (19oz) can of black beans, rinsed well (see Note below ingredients list)
1/4 cup red pepper, diced
1/4 cup yellow pepper, diced
1/2 cup canned corn
1-3/4 tsp cumin (or to taste)
1-1/2 tsp chili powder (or to taste)
Dash of cayenne pepper or hot sauce (optional)
Juice of 1/2 large lime
1/2 cup cilantro, chopped (optional)

8-10 small tortillas or hard taco shells

Note: If you prefer, you can mash some of the black beans before adding them to the skillet for a different textured taco filling.

Garnish options
shredded lettuce
salsa
sour cream
guacamole
shredded cheese
jalapeno peppers, diced

Heat oil in a small skillet over medium heat.  Add garlic and onion - cook until onion is tender.  Add black beans, red and yellow peppers, corn, cumin, chili powder, cayenne (if using), lime juice and cilantro. Stir well; reduce heat to low and continue heating mixture until it's heated through and flavours have blended (approximately 5 minutes).

Serve mixture immediately in tortilla shells and top with preferred garnishes.

Note: Tacos are not the most photogenic dishes on the planet but you get the gist. Personally, I love liberal dollops of sour cream, wee bits of jalapenos and lots of cheese.  Garnish them however you like!

Leftover bean mixture will keep in the fridge in a sealed container for a couple of days and reheat easily.  This mixture, topped with copious amounts of shredded cheese, also make great quesadillas the next day.

Source: The Baking Bookworm