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.
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.