Black Bean Taco Filling

This took me less than ten minutes to make, including chopping the onion and garlic and stirring on the stove. Lucie won't eat things like beans, but if I mash them up and put it in a tortilla, it's like, delicioso! (That's Lucie speaking.) Didn't have a bell papper and I halved the recipe. Great for a quick lunch or busy night and you can keep the ingredients on hand!

Black Bean Taco Filling

Servings: 8

"Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs."

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed,
drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa (I will add more tonight when I reheat it...I made it during naptime.)

Directions:

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 3/10/2009