Homemade salsa verde for the win . . .
With Cinco de Mayo just around the corner, there’s no better time to whip up a batch of fresh salsa. This roasted tomatillo recipe is a favorite–you’ll want to make a double batch and store some for later. It’s the perfect companion to crispy chips, cheese enchiladas or black bean tacos.
Black Bean Tacos
1 can black beans, drained and rinsed
Mexican rice (our favorite here)
shredded cabbage + carrots
shredded sharp cheddar cheese
homemade salsa verde
corn tortillas
In a saucepan, heat the black beans through. Season with a pinch of salt and cracked black pepper. This will only take a couple of minutes.
Put the prepared toppings into bowls to serve build-your-own taco style. I’ve found this is the easiest way to make sure everyone gets exactly what they want.
Broil the tortillas directly on the oven rack for ~30 seconds, and store in a tortilla keeper to keep warm. I recently purchased (and love) this one.
Serve each taco with a drizzle of homemade salsa verde. It packs a flavorful punch.
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