Vegetarian Soft Tacos (soft tacos with black beans and greens)

This recipe comes from “The Best 200 Vegetarian Recipes” by Martha Rose Shulman.  It is tasty and even The Bearded One wants it repeated!

Soft Tacos with Black Beans and Greens

4 servings

1 T canola oil

2 t ground cumin

2-3 large garlic cloves, mince

2 lbs greens, such as chard, kale, or spinach, stemmed, washed well, and coarsely chopped

3 c cooked black beans ( or 2 15 oz. cans, plus 1/2 to 2 c of the bean broth or water)

salt to taste

1 oz Mexican queso fresco or feta, crumbled (1/4 cup)

12 corn tortillas

Salsa Fresca or commercial red salsa

1.  Heat the oil in a large, heavy nonstick skillet over medium heat.  Add the cumin. Cook, stirring, until it sizzles, smells fragrant, and browns slightly, a minute or less.   Add the garlic and cook, stirring, until it begins to color and smell fragrant, about 1 minute.  Turn up the heat to medium-high and add the chard.  There should be water remaining on the leaves after washing.  If it seems dry, add about 1/4 cup water to the pan.  Cook, stirring often, for 5 minutes after the greens begin to sizzle.

Greens (in this case spinach since I was too lazy to go to the garage freezer to get Kale) beginning to cook

Cooked greens...always ALOT less than you expected from the fresh amount!

Add the beans (with liquid) and salt.

Beans and greens

Bring to a simmer, reduce the heat to low, and simmer for 10 minutes, stirring often.  With the back of your spoon, mash the beans to thicken the mixture. Taste and adjust the seasonings.

Mashed beans and greens

2.  Heat the tortillas using  one of the following methods:  Heat them on a dry heavy frying pan, turning them once, until flexible; wrap all of them in foil and heat in a 350 degree oven for 10 minutes; wrap them in waxed paper or a clean dish towel and heat through for 1 minute in a microwave; ir wrap in a kitchen towel and steam for one minute above 1 inch of boiling water, then allow to sit, covered, for 10 minutes.

3.  Lay two tortillas flat on each plate.  Top with a generous helping of beans and greens.  Sprinkle on the cheese, spoon on the salsa, and serve, with more salsa on the side.

Vegetarian soft tacos with black beans and greens


2 Responses to Vegetarian Soft Tacos (soft tacos with black beans and greens)

  1. Lois phillips says:

    Made black beans yesterday and am going to use Swiss chard, collard greens to make this. Using sprouted corn tortillas too.

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