Black beans and peppers for tacos etc

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 This was good and not very difficult. I served the beans with tortillas, BBQ shrimp, and cole slaw. It was a good combo!

    FOR THE BLACK BEANS

    • 2tablespoons olive oil, plus more as needed
    • 1large onion, chopped
    • ½cup diced red or green bell pepper
    • 2garlic cloves, minced
    • 1jalapeño, seeded and minced
    • 1tablespoon tomato paste
    • ½tablespoon chili powder
    • ½teaspoon dried oregano
    • ½teaspoon ground cumin
    • 2(15-ounce) cans black beans, drained and rinsed
    • Fine sea salt
    • Corn tortillas, warmed
    • 1avocado, peeled, pitted and sliced
    • Fresh cilantro, salsa and sour cream, for garnish (optional)

  1. Step 1

    Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

  2. Step 2

    Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

  3. Step 3

    Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.


Recipe originally from: Black Bean Tacos With Avocado and Spicy Onions https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions 

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