Black bean tacos with sweet pepper salsa

These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy.

Halloween, the day everyone seems to love but I just don't, is finally here. Sound the trumpets?... I'm pretty sure G's plans for tonight are to study. My plans are slightly more adventurous, consisting of a Buffy the Vampire Slayer Marathon, a tray of nachos, and margaritas. Oh yeah, and these black bean tacos with sweet pepper Colombian salsa, because they're so good that I've eaten them three times this week already, and it's only Friday.

Their preparation is as easy as making a big batch of salsa, opening a can of beans, smearing a spread, and toasting some corn tortillas, and all that takes less than 30 minutes. The salsa is very slightly adapted from this zesty mini bell-pepper salad from Natasha's Kitchen, in that I substituted some herbs for others and upped the tanginess ante just a bit. You can feel free to use a melange of regular, colourful bell peppers for this, and add or omit tomatoes if you have them on hand. I used some home-cooked, formerly dry beans for this, but only because I had them in the fridge. I've made these with both smooth garlic hummus and pumpkin puree, and both were delicious, though I preferred the neutrality of the hummus.

These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy. If you're looking for something more piquant, serve them with your favourite hot sauce, or add some jalapenos to the bell pepper salsa. But honestly, they're perfect just the way they are.

Sometimes, I love to fill them with these slow cooker black beans. That means the crockpot does all the work, while I enjoy the yummy results.

Recipe

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Black bean tacos with sweet pepper salsa

Ksenia Prints

These Black bean tacos with sweet pepper salsa are a bright, sweet and earthy combination, and not at all spicy. You can serve them with your favourite hot sauce or add jalapenos into the salsa mix, but honestly, they're perfect just the way they are.

5 from 2 votes

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Course Tacos

Cuisine Mexican cuisine

Ingredients

  

• 1 lb sweet multi-colored mini bell peppers or regular-sized bell peppers, thinly sliced
• ½ of an onion thinly sliced
• ¼ cup fresh cilantro chopped
• 4 tablespoon white wine vinegar
• 3 tablespoon extra virgin olive oil
• 2 garlic cloves chopped
• ½ teaspoon of salt or more, to taste
• Pinch of black pepper
• a can of black beans drained and rinsed
• Hummus or pumpkin puree
• corn tortillas toasted

Instructions

 

• Combine peppers, onion, cilantro, vinegar, olive oil and garlic cloves in a medium-sized bowl. Season with salt and pepper, and let rest for at least 30 minutes or up to a few days for flavours to meld (this step can be done ahead and kept in the fridge for up to a week).
• When serving, toast some corn tortillas. Smear a thin layer of hummus on each tortilla (if using pumpkin puree, season your puree with salt, pepper, paprika and the juice of ¼ of a lemon). Top with black beans and sweet pepper salsa. If desired, sprinkle some queso fresco (I didn't) and pumpkin seeds. Serve immediately with your favourite hot sauce.

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