Recipe: Vegetarian Black Bean Tacos with Chipotle Chile Salsa (using dried black beans)

VEGETARIAN BLACK BEAN TACOS
WITH CHIPOTLE CHILE SALSA

CHIPOTLE CHILI SALSA:
1 1/2 cup diced tomatoes
1/2 cup chopped red or sweet onion
2 Tbsp lime juice
3 dried Chipotle chilies, reconstituted, drained and minced
2 Tbsp chopped fresh cilantro
FOR THE TACOS:
11 ounces (uncooked weight) black beans
2 cloves garlic, minced
1 cup chopped zucchini or yellow summer squash
1/2 cup shredded low fat Monterey Jack or cheddar cheese
1 cup diced tomatoes
1 1/2 cups shredded lettuce
8 tortillas warmed

TO PREPARE THE SALSA:
Combine tomatoes, half the Chipotle chiles, onion, cilantro and lime juice in a medium bowl; set aside to allow flavors to blend (cover and chill if preparing more than 30 minutes ahead).

TO PREPARE THE TACOS:
Place black beans in a medium saucepan with water and cover. Stir in remaining minced Chipotle chiles and garlic. Cook beans according to package directions; drain.

Meanwhile, stir together tomatoes, zucchini and bell pepper.

Arrange warm black beans, tomatoes, lettuce and cheese in separate serving bowls.

For each serving, take two flour tortillas; sprinkle each with lettuce; Spoon on black beans, tomato zucchini mixture and cheese. Top with salsa and cilantro as desired.

Nutritional analysis per serving: Calories 562, Fat 7g, Calories from Fat 11%, Cholesterol 21mg, Fiber 17g, Sodium 304mg, Protein 29g.

Servings: 4 (2 tacos each)
Source: Frieda's, Inc