Black Bean Tacos
Super fast tacos with rice.
Make rice.
- Jasmine rice, 2 gō
- Olive oil
- Onion Finely chopped.
- Salt
- Tomato salsa
- Vegetable bouillon
- Water
Add rice, oil, and onion to sauté pan and cook gently until onion has softened and rice is translucent.
Add to rice cooker along with salt, a few spoonfuls of salsa, and a small spoonful of bouillon.
Fill with water to the appropriate mark, then set to cook while you prepare the beans.
Make taco filling.
- Olive oil
- Onion Finely chopped.
- Garlic Chopped.
- Black beans (canned), 2 cans Drained.
Sauté onion and garlic in olive oil, then add black beans.
Use a potato masher to mash beans into a coarse puree. Cook for a few minutes to thicken.
Season to taste.
Serve.
- Tortillas (corn)
- Queso fresco
- Tomato salsa
Add a schmear of beans to each tortilla, then top with queso fresco and salsa. Throw on some cilantro if you’ve got it.