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Vegetarian Black Bean Tacos with Chipotle Chile Salsa
1 1/2 cups diced tomatoes
3 dried chipotle chiles, reconstituted, drained and minced
1/2 cup chopped red onion
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
11 oz dry black beans
2 cloves garlic, minced
1 cup diced tomatoes
1 cup chopped zucchini or yellow summer squash
1 cup diced red, yellow or green bell pepper
1 1/2 cups shredded lettuce
1/2 cup shredded low-fat Monterey Jack or cheddar cheese
8 tortillas, warmed
For salsa, combine tomatoes, half the Chipotle chiles, onion,
cilantro, and lime juice in a medium bowl; set aside to allow
flavors to blend. (Cover and chill if preparing more than 30 minutes
ahead). For tacos, place black beans in a medium saucepan with
water to cover. Stir in remaining minced Chipotle chiles and garlic.
Cook beans according to package directions; drain. Meanwhile, stir
together tomatoes, zucchini, and bell pepper. Arrange warm black
beans, tomato mixture, lettuce, and cheese in separate serving
bowls. For each serving, take two flour tortillas; sprinkle each
with lettuce. Spoon on black beans, tomato-zucchini mixture and
cheese. Top with salsa and cilantro as desired.
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Black Bean Tacos 02