4 medium tortilla shells – about 6 inches diamater
Heat the olive oil in a medium sized pan, on medium heat. Add the bell pepper, and cook until it begins to soften, about 5 minutes.
Add the black beans, followed by the salsa. Stir to combine. Simmer on medium low heat for about 10 minutes, stirring occasionally.
As the beans cook, arrange the tacos toppings for serving–avocado, sour cream, greens and lime.
Heat the tortilla shells. We simply have each person put a tortilla shell on their plate, and microwave for 10 to 15 seconds.
Make the taco: start with a heated tortilla shell on your plate. Add a couple scoops of beans to form a line down the middle of the tortilla, leaving about an inch on the top and bottom. Add the avocado and greens alongside the beans, then top the beans with a bit of sour cream and a squirt of lime juice. Fold the taco above and below the line of beans and other ingredients, then roll the the tortilla shell to close the soft taco. Enjoy!
The method we describe for rolling the tacos closes up the soft taco and keeps the ingredients in…at least that is the goal, no guarantees it won’t break! Have some tortilla chips ready to scoop up any extra ingredients that slip out.
You can also simply fold the tortilla shell in half to close it up, and eat adventurously…some of your ingredients will definitely spill out, that that’s OK! See note about having tortilla chips ready.
This black bean taco filling is also good with hard tacos.
Keywords: tacos, black beans, Riesling, black bean tacos