Black Bean Tacos with Roasted Salsa
Optional to puree the roasted salsa after it cools with sour cream.
Ingredients
- 4 cups cherry, or small heirloom tomatoes
- 4 Tbsp. olive oil 1 cup fresh cilantro, chopped, divided
- 2 tsp. sugar (or sweetener)
- 4-6 cloves garlic, pressed
- Salt and pepper
- 1 cup cilantro, finely chopped
- 1 jalapeño, diced
- 2 Tbsp. red onion, diced
- 2 pkg. corn tortillas
- 1 15 oz can Bush’s Black Beans, drained and rinsed
- Favorite spicy seasoning
- 5 oz Queso Fresco cheese, crumbled
- Sour cream + hot sauce (optional)
Instructions
- Preheat oven to 400 degrees. Place the cherry tomatoes (whole, or halves) on a baking pan. Drizzle with olive oil, sprinkle with 1/2 cup chopped cilantro, salt and pepper, and add pressed garlic (and sugar). Mix together lightly with hands. Bake for 40-50 minutes, stirring several times.
- Allow the tomatoes to cool. Add the chopped onion, jalapeño and 1/2 cup chopped cilantro right before serving, to make a Roasted Salsa.
- Drain beans, rinse, and mix with your favorite taco seasoning. Set aside.
- Heat corn tortillas (steam, microwave, or heat in the oven).
- Layer the beans, cheese, and roasted salsa on each taco shell. Top with sour cream if desired, and a favorite hot sauce.
Notes
Reposted from November 2014.