Salsa Verde Black Bean Tacos
Last meet submission for the /52weeksofcooking Taco Week challenge! I actually made this on Monday but had a rather insane week that resulted in way more delays then I thought possible. When it comes to tacos I tend to make my black bean sweet potato ones, after all they served at our rehearsal dinner so I’m more than a little partial. However for this challenge I wanted to go outside of my normal taco shell and try something really different. The first thing I wanted to do was make a soft taco, and with that a filling that would have some bit to it as a contrast to the shell. I wanted to keep beans as the primary protein but wanted to include something different. After debating squash, zucchini, green peppers, and tomatoes I decided to try tomatillos – seeing as how I’m a huge fan of salsa verde. I still wanted tomatoes, and more color, so I made some pico de gallo and also cut up some avacados to give them an extra boost. The end results were flavorful and extremely filling soft tacos that provided the perfect punch of heat.
4 roma tomatoes, diced
1 onion, diced and divided
2 tbsp fresh cilantro, minced
1 serrano chili, diced and divided
2 cloves garlic, diced
2 tbsp vegetable oil
1 tbsp chili powder
1 tsp cayanne powder
1/2 tsp cumin seeds
4 tomatillos, husked and loosely diced
1 1/2 cups black beans, presoaked
8 soft shell tacos
1 avocado, sliced
- Add the tomatoes, half the onions, cilantro, half of the chili, and garlic in a large bowl and blend well. Place in fridge and chill for at least 30 minutes.
- Heat the vegetable oil in a large sauce pan over medium heat and add the various seasonings. Heat for one minute before adding the remaining onions. Cook for 5 minutes, then add the remaining serrano chilis and cook for another 3 minutes before adding the tomatillos. Cook for 10 minutes, stirring frequently to prevent sticking.
- Once the tomatillos are soft add the black beans and continue to stir until everything is well blended.
- Meanwhile begin to heat up the soft tortillas either using a small skillet or the microwave. Fill with the bean mixture, the pico de gallo, and slices of fresh avocado.
For additional toppings Joe added cheese to his tacos while I stuck with some sour cream and some salsa verde. I’m sure there are other ways I could have incorporated the tomatillos but cooking everything in the same pan allowed the the flavors to all build and blend, resulting in a delicious combination of flavors.