Oh, the tomatoes! They are starting to smell like tomatoes again. And taste almost like something that was grown in the ground instead of something created in some kind of freaky greenhouse factory. And even the fresh herbs are getting more fragrant. Hooray for spring! I want to dance around and eat things!
I made these tacos for dinner while watching old Jamie Oliver videos on the internet. These are easy to make and require minimal time and concentration, and yet they somehow look and taste all fancy and lovely. I remember the tacos of my suburban Canandian youth, with their stale, crunchy shells, and pale lettuce and tomatoes, plus some kind of meat fried in packaged spice powder.They were considered a treat. I liked them just fine. So you can only imagine how much I loooooove this fresher, more interesting, and less-meaty version. I could eat ten more right now.
Black Bean Tacos
3 tbsp sunflower oil
1 medium onion, chopped
3 cloves of garlic, minced
three cups of cooked black beans
juice of 1/2 a lime
1 tsp chili powder
1 tsp cayenne pepper
1/2 cup corn
salt and pepper to taste
6-8 corn tortillas
1 ripe avacado
1 medium sized tomato
salsa and fresh cilantro for garnish
Heat the oil over medium high heat and add onion and garlic.
Saute for a minute or two, then dump in your black beans.
Add spices and lime juice, stir to combine. Reduce heat to medium and let cook for a few minutes.
Add corn and stir again. Reduce heat to low.
Warm tortillas in oven until they are soft (about three minutes).
On a warmed tortilla layer bean mixture, tomatoes, avacado, salsa, and cilantro.