Refried Bean Tacos

1 Cup Black Beans

Overnight soak the beans in water.

1/2 Tsp Salt
3 Cups Water

Drain the water and cook the beans with water and salt for 6 whistles.

Yields: 3 Cups

2 Tbsp Extra-Virgin Olive Oil
1 Small Onion, Chopped
4 Garlic Clove, Chopped

1 Jalapeño Pepper, Seeded, Minced
2 Medium Tomato, Chopped

2 Tbsp Chopped Fresh Cilantro Leaves
3 Tbsp Lime (Freshly Squeezed Lime Juice from 1 Lime)
1/4 Cup Water
1/2 Tsp Salt

In a saucepan, heat the olive oil over medium-high heat. Saute the onions and garlic, stirring frequently to avoid burning, for 5 minutes.

Add the jalapeño and tomato and saute for 5 minutes or until the water from the tomato cooks off and the tomato skins begin to soften.

Add the black beans, half of the cilantro, the lime juice and the water. Bring the liquid to a boil, then reduce to a simmer. Cook for 10 minutes or until the beans are heated through, stirring often.

Remove from the heat. Transfer to a food processor and pulse until smooth.

Yields: ? Cups
Tastes: Tastes Awesome. Its like eating refried beans in mexican restaurants.


12 Corn Tortillas

Warm tortillas

1 Romaine Lettuce
Salsa
Vegan Sour Cream
Cilantro, Chopped
1/2 Lime / 4 Taco
1 Avocado

Add beans to the tortillas, followed by toppings of your choice.

Serves:3
Taste Note: Tastes AWESOME. Saute tri color bell peppers and add it.
Source: produceonparade