Black Bean Salsa/Vegetarian Soft Tacos

When we lived in California but had moved away from the truly awesome taquerías in the city, I satisfied my Mexican food cravings with a quick trip to Chipotle. I loved their veggie soft tacos and ate them at least once a week... Well, before I got pregnant with Jillie and all of the sudden strongly disliked Mexican food (oh, the horror!). I was bummed when we moved back to Pennsylvania and realized that there is no Chipotle in very close proximity to our house (though they do seem to be popping up closer than they had been a year ago, woo!). So... As they say... Necessity (or, in this case, craving) is the mother of invention...

I made this black bean salsa for our holiday party this year and had so much leftover that, since it had pretty much the same ingredients as my favorite version of Chipotle's veggie soft taco filling, I'd try to use the leftovers to satisfy my craving... And it worked beautifully! Not only is it delicious, but it's possibly healthier. Score!

Black Bean Salsa
Courtesy of Paula Deen



2 (15-ounce) cans black beans, rinsed and drained
1 (16-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary.

To make into soft tacos, add:



Flour tortillas
Mexican shredded cheese
Sour cream
Any other toppings that strike your fancy

Put 2 tortillas on plate. Add salsa and cheese. Heat in microwave for 1 minute. Add sour cream and any other toppings, fold, and enjoy!