1 bay leaf
1 cup dry black beans (soaked 24 hrs)
1 small onion, chopped
3 cloves garlic, minced
½ green pepper, chopped
5-6 mushrooms, sliced
1 15-ounce can of chopped tomatoes (drained)
¼ cup red wine

1 Tbsp ancho chili powder (or less)
¼ tsp cumin
½ teaspoon salt
12 medium black olives

corn tortillas (2 per person)
grated sharp cheddar cheese


1 avocado
3 cloves garlic, pressed
juice of
½ lemon
salt ( a few dashes, to taste)

Rinse dried black beans 3 times. Double-cover with water and soak for 24 hours.

Drain the beans, rinse, and re-cover with water.

Cook black beans (with a bay leaf) until done, about 1½ hours.

Sauté lightly:
green pepper

Simmer 30 minutes or more in a saucepan:
drained cooked beans
chopped tomatoes, drained
chili powder
red wine
garlic cloves
, pressed
black olives, cut in half

Mix together
    Fruit of one avocado
    3 cloves pressed garlic
    juice of
½ small lemon
    salt to taste

Heat cast-iron frying pan
Oil pan lightly
Heat a tortilla on both sides
Cover tortilla lightly with grated cheese
Cover melted cheese with bean mixture
Add a tablespoon or two of guacamole
Fold in half and cook for a minute or two

A second taco can be started in the same pan after the first one is folded.

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