This is a wonderful vegetarian option, but non-vegetarians have given my Black Bean Tacos rave reviews too.

It can be made ahead of time, refrigerated and warmed up in the microwave as needed. A great meal idea for busy nights when the last thing you feel like doing is making dinner.

It's also one of the dishes that is easy on the wallet.

Here's what you'll need:

6 cans of Black Beans

One 12 oz. Container of fresh salsa

Crushed garlic ( either freshly chopped or from a jar)

1/4 c water

1 green pepper - diced


whole wheat tortillas


chopped cilantro

sour cream

chopped tomato

finely chopped lettuce


a squeeze of fresh lime

grated cheese

Step one - The Base:

Empty contents of two of the cans of Black Beans into a colander; rinse and drain

Put rinsed beans into a blender

Add the following ingredients to the blender:

1/2 c of the salsa

1 t crushed garlic

1 t salt

1/4 c water

Blend until you have a puree

Empty the rest of the beans from cans into a colander; rinse and drain. Place beans into a large mixing bowl

Step two - Add the base from blender to black beans in large mixing bowl

Fold Black Bean puree into the Beans. Mix well.

Add the rest of the 12 oz. Container of salsa, another 1/2 t of salt and the diced green pepper to the Black Bean mixture. Combine all ingredients well.

This will fit into a 2 quart container. Place in fridge overnight or at least all day.

When it is time to serve the tacos, remove desired amount of Black Bean mixture and microwave until thoroughly warmed.

Spoon mixture into center of warmed tortilla and garnish with desired toppings.

Avocado, chopped tomatoes, finely sliced lettuce, sour cream, chopped cilantro, grated cheese, and a squeeze of fresh lime

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