Black Bean Tacos with Roasted Peppers and Onions
Source: vegetariantimes.com
Roasted Peppers and Onions
3 red bell peppers, thinly sliced
1 large onion, thinly sliced
1 T olive oil
Tacos
2 T olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 T)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 T chili powder
1 T ground cumin
1/4 tsp hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1-1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
1. To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
2. Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.