Black Bean Tacos
1 can Progresso black beans, drained and rinsed
1 can Old El Paso chopped green chilies, drained
1 large clove garlic, pressed (or 2-3 small ones)
½ tsp. Old El Paso taco seasoning
¼ cup yellow bell pepper diced
¼ cup red onion diced
¼ cup cherry tomatoes deseeded and diced
½ cup fresh cilantro minced
2 tsp. fresh lime juice
salt and white pepper to taste
¼ cup Old El Paso taco sauce
¼ cup sour cream
12 Old El Paso taco shells
1 ½ cups shredded Mexican 4-cheese blend
Preheat oven to 375 degrees. Place black beans and green chilies in a large bowl; add garlic and taco seasoning; mix well. Add bell pepper, red onion, cherry tomatoes, ¼ cup of the cilantro and lime juice to combine. Taste and adjust flavor with salt and white pepper, if desired. Set aside.
Mix together taco sauce and sour cream; place in a plastic sandwich bag (for decorative piping). Set aside.
Heat shells according to package directions for 5-7 minutes. Microwave black bean mixture for 1-2 minutes (stirring once) until heated through. Fill taco shells with black bean mixture and top each with equal amounts of shredded cheese. Cut a corner of the plastic bag holding the taco sauce and sour cream and pipe decoratively over the cheese. Sprinkle with the remainder of cilantro to garnish. Makes 6 servings.