0/5
(0 Votes)
Ingredients
- 11/2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 tomatillo, husked and chopped (or 1 Tablespoon green salsa)
- 2 teaspoons ground cumin
- 1 Tablespoon chili powder
- 2 teaspoons crumbled dried oregano
- 14 oz. diced tomatoes
- 8 oz. tomato sauce
- 11/2 cups cooked black beans, drained and rinsed
- Red pepper flakes to taste
- Hard taco shells or tortillas
Preparation
Step 1
Heat the oil in a large skillet over medium-high heat, swirling the pan to coat the bottom.
Add the onion, garlic, jalapeno, tomatillo, cumin, chili powder, and oregano. Reduce the heat to medium and sauté, stirring often, until the vegetables have softened, about 15 minutes.
Add the diced tomatoes and tomato sauce. Continue cooking until you have a thick paste, about 10 minutes.
Stir in the black beans and red pepper flakes.
Remove from heat, let cool slightly before eating.