Black Bean Tacos 2
Like the last time, I simmered black beans with tomato salsa. I used commercial tomato salsa which was a very good product - not sweet, not watery, fresh, bright, and spicy (for me). The salsa had already brought a good flavor while there might be some kinds of spices I could play with. Pondering about my spice strategy, it was clear that I didn't want to turn the black bean into "chile," so kept from cumin or chile powder. After all, I only picked some Ancho chile pepper to add its lovely sweet smoky flavor.
Wrap the black bean mixture, fresh diced tomatoes and avocados, Mexican mix low-fat cheese with a homemade corn tortilla. Don't forget to squeeze fresh lime over. Then, ready to eat! Because I loaded a little bit too much everything, it was kinda messy to eat. But at home, who cares? At least J won't.
