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Black Bean Soft Tacos

Judy Havens TeaChef Level 1

Lapsang souchong tea creates a smoky flavor perfect for a soft taco. The sweet/hot flavor of pineapple salsa is a delicious complement. Prep time: 20 min. Cook time: 10 min.

30 m 2


  • Tacos:
  • 2 15-oz. cans black beans, rinsed and drained
  • 1 c. lapsang souchong tea, brewed, plus the tea leaves used to brew it
  • 1/4 c. red onion, chopped
  • flour tortillas
  • Pineapple Salsa:
  • 1 15-oz. can crushed pineapple, mostly drained
  • 1/2 c. red onion, chopped
  • 1/4 c. pickled jalapenos, chopped (more or less to taste)
  • 1/4 c. fresh cilantro, chopped


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


Combine the tea, spent tea leaves, beans, and onion in a small saucepan and cook over medium heat until beans and onions have softened: about 10 min.

Serve beans (with a slotted spoon to drain the liquid) on tortillas with pineapple salsa. Sides might include 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 bean mixture and other toppings of choice. Cilantro, pineapple salsa, and avocado are still excellent options.

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