black bean tacos

meatless dinners can be surprisingly difficult. mostly because i tend to default to the same things: pasta and eggs.

it's time for something new. time to kick it up a notch. time for beans.

whenever i have a choice, i always pick black beans over pinto beans. they seem to have a heartier taste and texture. pinto beans always seem to fall apart and turn into mush, where black beans keep their shape. so black beans it is.

choosing black beans was the easy part. what to do with them? regular tacos seemed plain. i wanted something different. black beans, rice, and cheese sauce sounded perfect.

and it was.

there are a couple things i might do different next time. swap flour tortillas for the corn ones used. corn tortillas always fall apart when you try to roll and pick them up to eat, so they aren't the best choice for tacos. i bet a hearty spoonful of chunky salsa or homemade guacamole would be perfect on to top them off. that's the one thing they're missing - a little brightness. the beans, rice, and cheese are so heavy, a dash of raw vegetables would be great on top.

black bean tacos
adapted from kitchen sojourn
40 minutes start to finish, 4 average servings

1 cup uncooked white rice
1 medium sized onion, chopped
3 cloves garlic, minced
2 14.5 ounce cans black beans, rinsed
1/2 cup water
1 teaspoon cumin
1 cup half n half
4 ounces monterey jack cheese, shredded or cut into small pieces
12 ounces cheddar cheese, shredded or cut into small pieces
salt & pepper
olive oil
corn tortillas

1. cook the rice according to your package directions (add rice and 2 cups water to a pan. bring to a boil, cover, reduce heat and simmer about 20 minutes).
2. heat a saute pan over medium heat and add about a teaspoon of olive oil. saute the onion and garlic until translucent, about 5 minutes.
3. add the beans and 1/2 cup water to the onion & garlic and cook about 10 minutes. season with salt & pepper and add the cumin. reduce heat to low and simmer, stirring occasionally, until the cheese sauce and rice are done.
4. heat a saucepan over medium heat and add the half & half. when it's warm, add the cheese a bit at a time, making sure it's melted and the cheese or half & half aren't burning.
5. warm the tortillas in the microwave. layer the rice, beans, and cheese sauce in the tortilla and serve.