In Forty Minutes: Black Bean & Mushroom Tacos

Tacos in the middle of winter- why not? I'll take anything that reminds me of summer right about now- especially if that means feasting on fresh salsa.

I like to start the salsa first so the flavors can mingle a little, and then I jump into preparing everything else- a process that usually runs a little over thirty minutes.

Quick Salsa

1 red bell pepper, finely diced

1 white onion, finely chopped

2 cloves garlic, minced

1 - 10 oz.package cherry tomatoes, diced

3-4 limes, juiced

3 tablespoons olive oil

2 teaspoon ground cumin

2 stems of cilantro, roughly chopped

salt to taste

Chop up your peppers, onion, tomatoes, and garlic and mix together with the lime juice, olive oil, cumin and cilantro. Let this meld together while you prep the mushrooms and black beans.

Black Beans and Mushroom

1 tbsp. vegetable oil

1/2 white onion, diced

2 cloves garlic, minced

1 - 1o oz. package of white mushrooms, sliced

1/2 cup white wine or substitute*

1 cup black beans

2 tsp. cumin

1 tsp chili powder

1 tsp. paprika

pinch of salt

In a large frying pan heat half of the oil and then cook the onions until they have a little color around the edges. Push the onions around the edge of the pan, pour the rest of the oil in the center and cook the mushrooms until they take on a nice brown color, about 4-5 minutes on each side. Add in the garlic and let cook together for 1-2 minutes. Pour in the white wine or substitute and stir together, then add in the black beans, seasonings and spices, mix and let meld together for 2-3 minutes. on low heat.

Finish up by chopping fresh lettuce, grating some cheese (preferably extra sharp cheddar), and toasting some tortillas. Once that is taken care of, the salsa will be ready to dig into, although I have to add this disclaimer that it gets better over the course of 12-36 hours.