Black Bean Tacos With Roasted Peppers and Onions

Maressa Brown
Food & Party
1

black bean tacosSometimes, you're just chicken'ed out. Steak doesn't stand a chance, and turkey ... no, not again! Maybe it's time for a vegetarian dinner? What if you could find one that was all at once bursting with flavor, colorful, incredibly healthy, and boasted a super-fast prep time, perfect for a weeknight?

Enter tacos made with black beans, roasted peppers, and onions. Served in crunchy taco shells, the combo of textures and tastes is enough to make you want to bust out the margarita mix, call over the whole neighborhood, and throw an impromptu fiesta! Or ... you could also just whip these up in less than an hour and have a filling, delicious meal to satisfy your brood. Either way! Here's the recipe ...

 

Black Bean Tacos With Roasted Peppers and Onions from Vegetarian Times

Roasted Peppers and Onions

3 red bell peppers, thinly sliced (about 3 cups)
1 large onion, thinly sliced (about 1 1/2 cups)
1 tablespoon olive oil

Tacos

2 tablespoons olive oil
1 medium-size onion, chopped (about 1 cup)
6 cloves garlic, minced (about 2 Tbs.)
2 (15-oz.) cans black beans, drained and rinsed
1 (15-oz.) can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce
1 (16-oz.) container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (about 2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream

Preheat oven to 450 F.

To make roasted peppers and onions: toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, make tacos: Heat oil in large pot over medium heat. Add onion and sauté 5 to 7 minutes, or until soft.

Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally.

Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl.

Pass taco shells, filling, roasted peppers and onions, and toppings around the table.

 

Image via Robert Judge/Flickr

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