Black Bean Tacos with Chipotle Chile Salsa

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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 Tbsps. chopped fresh cilantro

2 Tbsps. lime juice

Tacos

11 ounces (uncooked weight) black beans

reserved minced Chipotle chiles

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

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.

Makes 4 servings (2 tacos each).

 

 

 

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