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Black Bean Tacos


  • 2 c. (16 oz.) black beans, drained
  • 1/4 c. cherry tomatoes, diced
  • 1/4 c. sweet onion, diced
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • juice of one lime
  • 3 slices jalapeno, diced
  • 1 tablespoon chopped cilantro
  • 1/3 c. broth or stock
  • 1 tsp. cumin
  • dash of salt
  • corn taco shells
  • sauteed peppers and onions, avocado or salsa for garnish


  1. Drain black beans. Set aside.
  2. Add olive oil to a sauce pan. Heat on medium-high heat. Once hot, add tomatoes, onion, and garlic. Saute for about 2 minutes.
  3. Add remaining ingredients to pan. Stir.
  4. Cover and cook until most of the liquids have been absorbed. Salt to taste.
  5. Add beans to corn taco shells topped with sauteed peppers and onions, avocado, cilantro, salsa verde, and a little squeeze of lime (or other topping of choice).
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