Garden Fresh - Black Bean Tacos

I made these for lunch because they are quick and satisfying. You can have these really anytime. Since my husband planted a garden, we've have tons of fresh (yellow) tomatoes, fresh green bell-peppers and other various veggies and herbs. The freshness in the tomatoes and peppers really make a difference in these tacos. You can always add meat but if your in a hurry, these are perfect.

Ingredients:

Pico De Gallo:
- 1/4 onion, diced
- 1 small bell-pepper, diced
- 1 medium tomato, diced
- 1 jalapeno pepper, diced
- 2 tablespoons canola oil

Black Beans:- 1 can black beans (drained)
- corn tortillas
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper

Garnish:
- Hot Sauce (any variety)
- Parmesan Cheese

To Make:

On the stove, combine all the ingredients for the black beans in a pot and mix together. Cover and cook on medium low heat for about 10 minutes.

To make the pico de gallo, combine the ingredients in a large bowl and mix together. Let sit until the black beans are ready.

If you have a gas burner, turn it on medium low heat and place each corn tortilla over the burner. Let sit for about 20-30 seconds until slightly browned on one side. Remove and place 2 tablespoons of black beans in the center of the tortilla, then top with a spoonful (or two) of the fresh pico de gallo. Sprinkle Parmesan cheese and hot sauce over top and ENJOY!