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Vegetarian Black Bean Tacos with Chipotle Chile Salsa

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Ingredients
  • 1 1/2 cups diced tomatoes
  • 3 dried chipotle chiles, reconstituted, drained and minced
  • 1/2 cup chopped red onion
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp lime juice
  • 11 ounces dry black beans
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup chopped zucchini or yellow summer squash
  • 1 cup diced red, yellow or green bell pepper
  • 1 1/2 cups shredded lettuce
  • 1/2 cup shredded low-fat Monterey Jack or cheddar cheese
  • 8 tortillas, warmed
Instructions

For 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). For tacos, place black beans in a medium saucepan with water to 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, tomato mixture, 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.

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