Chipotle Black Bean Tacos

At first I was planning to make Chipotle Black Bean Burritos, per the original recipe.  Then I got to thinking...I don't care to add sour cream/yogurt to my burrito.  But maybe Mike would...or maybe you would.  I quickly realized that I had a completely different vision for this recipe and then it hit me - tacos!

With tacos, each person can customize the toppings to suit his/her preferences, and I like that.  You know what else I like?  These black bean tacos!  I have never had a black bean taco before, and boy have I been missing out.  They are awesome!  

They were really quick and easy to make, and the result was fabulous!  In addition to changing the recipe to a taco concept, I also added more veggies and changed up the spices a bit.  Next time I will add 2 chopped bell peppers to the mix (a welcome addition to my beef taco recipe - to be posted).  I have written the recipe below accordingly.  Enjoy!

Chipotle Black Bean Tacos
Yields 6 tacos

1 tablespoon canola oil
1 onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1-2 teaspoons chipotle chili in adobo sauce, minced
1/3 cup vegetable broth
2 15 ounce cans of black beans, drained and rinsed
1/2 cup salsa
6 10-inch whole wheat tortillas

Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa

1. Heat oil in large non-stick skillet over medium heat.  Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender. 
2. Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute. 
3. Add beans and broth, and bring to a boil.  Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened. 
4. Remove from heat and stir in salsa.  Mash lightly using a potato masher (or fork).  
5. Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds. 
6. Serve 1/3 cup filling for each tortilla along with desired toppings.  

Adapted from Pink Parsley, originally from Cooking Light