Optional to puree the roasted salsa after it cools with sour cream.
Ingredients
4cupscherry, or small heirloom tomatoes
4 Tbsp.olive oil 1 cup fresh cilantro, chopped, divided
2tsp.sugar (or sweetener)
4-6cloves garlic, pressed
Salt and pepper
1 cupcilantro, finely chopped
1jalapeño, diced
2 Tbsp. red onion, diced
2pkg.corn tortillas
115 oz canBush’s Black Beans, drained and rinsed
Favorite spicy seasoning
5ozQueso 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.