Date: Sat, 14 Jun 1997 01:38:44 -0400 (EDT)
I like to make Black Bean tacos. They are easy, fast, delicious --
and VERY low fat.
Black Bean Tacos
-- 1 can (15 oz) black beans
-- 1 can Rotel diced tomatoes (these have green chilies in them and I like
the way they
are spiced, but you can substitute Mexican style diced tomatoes . . .)
-- 1/2 can Fresh Cut corn (or you can use frozen kernel corn which you have
thawed but not cooked)
-- 6-8 corn tortillas
-- cilantro, lime, your favorite salsa, any of your favorite taco fixings
Drain and rinse the beans and the corn. Put in a sauce pan. Drain the
tomatoes and press with the back of a spoon to squeeze out as much liquid as
possible. (I usually save the juice for other things). Dump the tomatoes in
the pan as well. If you wish to add seasonings to this mixture to "spice it
up" feel free. I usually mix in some of the salsa that I will be using . . .
Anyhow, heat thoroughly. Warm the tortillas -- I usually do this directly on
top of one of my burners to get the tortillas brown and kind of crisp.
Divide the bean mixture between the tortillas and top with your favorite
fixings. I usually add salsa, a squeeze of lime juice and some cilantro but
you can experiment to see what you like best. This is so fast that I always
try to keep the stuff on hand so that I don't have the excuse of not making
dinner 'cause it takes too long!