Cinco de Mayo is next week, so make it a Taco Tuesday with this great recipe.
It is an easy way to celebrate!
Assemble these ingredients:
SAUTÉED BLACK BEAN FILLING
o Two 16-ounce cans black beans, drained and rinsed
o One 16-ounce jar salsa (mild, medium or spicy)
o 1 teaspoon garlic powder
o 1 teaspoon ground cumin
o 2 teaspoons Dijon mustard
o 6 to 8 taco shells, hard or soft
o 1 cup yellow corn, canned, fresh or frozen
o 1 cup chopped tomatoes
o 1 cup chopped red onion
o 1 cup shredded 2% Mexican blend cheese
o 2 cups shredded lettuce Chopped avocado (optional)
o Minced cilantro (optional)
o Sliced scallions (optional)
Here’s what to do:
For the black bean filling: Warm a large skillet over medium heat. Add the black beans, salsa, garlic, cumin and mustard and mix until everything is well combined. Sauté until bubbly and hot, about 5 to 10 minutes.
For the tacos: Place 1/2 cup sautéed bean-salsa mixture into each taco shell and top with corn, lettuce, tomatoes, red onions, Mexican cheese and optional avocado, cilantro and scallions, if desired.