Black Bean Soft Shell Tacos or Burrito

Ingredients

• 1 medium clove garlic, pressed or chopped
• 1/4 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 3 TBS low sodium chicken or vegetable broth
• 1/2 cup canned black beans, drained
• 1-2 tsp pickled jalapeno, diced (optional)
• 1/2 tsp pickled jalapeno juice (optional)
• 3/4 tsp chili powder
• Sea salt and pepper to taste
• 1 TBS extra virgin olive oil
• 2 TBS cilantro, chopped
• 1/4 cup shredded green cabbage or red cabbage
• 2 TBS cheddar or pepper jack cheese, shredded
• 2 TBS of your favorite store-bought salsa
• 2-3 soft corn tortillas, or burrito sized tortilla (gluten-free), heated

Directions

1. Dice onions and chop or press garlic, and let sit for at least 5 minutes.
2. Dice bell peppers.
3. Heat 3 TBS broth or water over medium heat in a stainless steel skillet, covered.
4. As soon as broth begins to steam, add onions and bell peppers and cook, covered with a tight fitting lid for 7 minutes. Stir once and add more broth if it evaporates.
5. Add garlic, black beans, jalapeno and juice, chili powder, salt and pepper to taste and simmer for 3-4 minutes.
6. Turn off heat and stir in olive oil and cilantro.
7. Heat tortilla(s) in a separate pan.
8. Fill either corn tortillas or burrito sized tortilla with bean mixture, cabbage and cheese, and top with salsa.

Foods in This Recipe