		Back To Recipe Page		Print This Recipe

Black Bean Soft Tacos

Submitted by: judy havens

Lapsang Souchong tea creates a smoky flavor perfect for a soft taco. The sweet/hot flavor of pineapple salsa is a perfect complement.

Prep Time: Prep: 20 minutes
Cook: 10 minutes
Serving Size: 4

Ingredients

Tacos:
2 (15 oz) cans black beans, rinsed and drained
1 cup Lapsang Souchong tea and the tea leaves used to brew it
1/4 cup chopped red onion
tortillas - whole wheat or white, according to taste
Pineapple Salsa:
15 1/4 oz can of crushed pineapple, drained, but not pressed dry
1/2 cup red onion, chopped
1/4 cup pickled jalapenos, chopped (more or less to taste)
1/4 cup fresh cilantro, chopped

Directions
Make pineapple salsa by stirring ingredients together and allowing it to sit while preparing the rest of the meal. The flavors need to mingle for at least 15 minutes.

Tacos:
Combine the tea, tea leaves used to make the tea, beans and onion in a small saucepan and cook over medium heat until beans and onions have softened - about 10 minutes.

Serve beans (with a slotted spoon to drain the liquid) on tortillas with pineapple salsa. Sides might include more fresh cilantro and sliced avocado. The flavor of cilantro is highly complemented by a squeeze of fresh lime.

Variation #1: Lay a tortilla in a dry skillet and sprinkle cheddar cheese on it. Cook over low heat until cheese has melted and tortilla is toasted on the bottom. Use it to make a black bean taco.

Variation #2: Nachos! Spread tortilla chips on a plate and sprinkle cheddar cheese on them. Heat in a microwave until the cheese has melted. (Or use a pie plate and heat under the broiler in an oven.) Then top with beans and other toppings of choice. Cilantro, pineapple salsa, and avocado are still excellent options.