Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- black beans: 1 can (15 ounce can, drained)
- green salsa (salsa verde): 1 can (7 ounce can)
- garlic powder: 0.5 tsp
- chili powder: 0.5 tsp
- ground cumin: 0.5 tsp
- taco shells: 6 piece (optional)
- ounces shredded Mexican cheese blend: 2 piece (optional)
- tomato: 1 piece (diced, optional)
- avocado: 1 piece (sliced, optional)
- lettuce: 1 cup (shredded, optional)
Metric Conversion
Stages of cooking
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Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
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Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce. Buckwheat Queen
