TACOS

1 bay leaf
¾ cup dry black beans (soaked 24 hrs)
1 small onion, chopped
3 cloves garlic, minced
½ green pepper, chopped
5-6 mushrooms, sliced
1
½ cups stewed or chopped tomatoes
¼ cup red wine

1 Tbsp chili powder
¼ tsp cumin
½ teaspoon salt
12 medium black olives

corn tortillas (2 per person)
grated sharp cheddar cheese

Guacamole:

1 avocado
3 cloves garlic, pressed
juice of
½ lemon
salt

After black beans have soaked, drain them, rinse, and re-cover with water.

Cook black beans (with a bay leaf) until done, about 1½ hours.

Sauté lightly:
onion
green pepper
mushrooms

Simmer 30 minutes in a saucepan:
drained cooked beans
1
½ cups stewed or chopped tomatoes
1 Tbsp chili powder
¼ tsp cumin
¼ cup red wine
½  tsp. salt
3 cloves
garlic, pressed
12 black olives, cut in half

Guacamole:
Mix together
    Fruit of one avocado
    3 cloves pressed garlic
    juice of
½  small lemon
    salt to taste

Heat cast-iron frying pan
Oil pan lightly
Heat a tortilla on both sides
Cover tortilla lightly with grated cheese
Cover cheese with bean mixture
Add a tablespoon or two of guacamole
Fold in half and cook for a minute or two

A second taco can be started in the same pan after the first one is folded.

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