CONGRATS, DOLLS! You've made it to Black Bean week's HUMP DAY with salacious Black Bean recipes to get your motor runnin' and your taste buds humpin' (prophylactics not needed). So what's the big deal about black beans anyway, besides their yumma-licious flavor and gnarly texture!About.com says, "These shiny little beans are also called turtle beans or Frijoles Negros. They are high in dietary fiber (especially soluble fiber), magnesium, protein, folate, and iron. They are also very high in antioxidants, potent cancer-fighting chemicals. And they taste great too! Their mild flavor and texture reminds me of fresh mushrooms. You can use black beans in so many ways; as an instant pasta sauce along with sauteed onions and some Parmesan cheese, heated with rice and sauteed vegetables for a quick vegetarian entree, or add them to any canned soup to increase fiber and protein content." Told you they were the next coming... after Messiah Barack Obama, of course.
Ingredients
Black Bean and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen or fresh corn kernels
1/2 cup mild enchilada sauce
2 6- to 8-inch corn or flour tortillas
Toppings, Optional
Vegan sour cream or low-fat sour cream
Chopped scallions
Grated Monterey Jack cheese or vegan cheese
Shredded lettuce
Directions
- To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
- To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
- To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
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