Taco Mix With Black Beans Recipes

Steps:

• Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Stir black beans with the ground beef; add salsa, water, and taco seasoning mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Steps:

• Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Steps:

• Brown hamburger.
• Rinse hamburger and black beans.
• In a pan, combine hamburger, black beans, water, and taco seasoning.
• Simmer for ten minutes or until the water has mostly evaporated.
• Crush enough tortilla chips to cover the bottom of a 2 quart casserole dish (I just crumble a couple handfuls).
• Pour 1/3 of the hamburger mixture over the chips in the casserole dish.
• Sprinkle with cheese.
• Continue to layer crushed chips, hamburger mixture and cheese in that order until all of the hamburger mixture has been used up.
• Add one more layer of crushed chips and cheese.
• Cook in preheated 350 degree oven for 35 minutes.

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.