From the Kitchen of Couch Potato Man - Black Bean Tacos

Experience the thrills of TACO THURSDAY!!!  One of Jennie's favorites.  I make it almost every Thursday for her.  She loves it, well she says she loves it.  Its spicy, but the corn and onions help cool it down.  The tacos I made this week had avacado relish.  Very very good.

Ingredients:

1 can black beans

1 can corn

Poblano or Pasilla Pepper

Red Onion

Garlic

Serano Pepper (Optional)

Olive Oil

Salt

Black Pepper

Chili Powder

Onion Powder

Garlic Powder

Cumin

Cayenne (Optional)

Corn Tortillas

How its made:

Brush the poblano/pasilla peper with olive oil.  I grill it on my grill over medium/low heat.  Grill the pepper until its starts to blister.  Once its done place it in a ziplock back to steam.  In a pan with more oil, cook the onions until they are about to carmelize, then add the garlic.  Burnt garlic is nasty, so try not to add to early.  Add the drained black beans and corn.  Add chili powder, garlic powder, onion powder, cumin, cayenne, salt and pepper.  Stir well, clumped up chili powder is really nasty too!  Cook on low.  The juices should start to thicken a little.  Add the poblano/pasilla pepper.  Stir again and then serve.  We use corn tortillas, but you can use whatever you want.  Jennie has made burritoes with the filling.

Some helpful tips that work great for me.

1.  When the pepper is in the bag, rub the bag with your hands.  This helps remove the skin better.

2.  Don't want greasy corn tortillas, I brush mine with oil and grill on the grill over medium heat.  Puts nice grill marks with a little crunch on them and they are damn good.  No complaints from the kids too!

3.  When I make avacado relish I add serano peppers to the filling instead of cayenne.  Careful!  Sometimes serano pepper are very very hot!

Enjoy!  I know we do!