Black Bean Tacos
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
• 2 cups red onion, minced or sliced thin depending on the texture you desire
• 1 c. yellow, orange, red or green bell pepper
• 2 tbsp minced garlic
• 2 tsp cumin
• 1/2-3/4 tsp salt (to taste)
• 3 1/2 cups-4 cups cooked black beans (if using canned, 2 cans, drained and rinsed)
• 2 tbsp fresh lime juice
• additional vegetable broth/water to soften, about 1 cup
1/8-1/4 tsp chipotle powder*
• 10-12 corn tortillas or Boston Bibb Lettuce
*To make chipotle powder, grind a dried chipotle chile in a coffee or spice grinder till a fine powder.
Serving suggestions: freshly chopped scallions and parsley, avocado, lettuce
1) Heat hot pan until hot, add onions and garlic, along with 1-2 tbsp water to prevent sticking. Sauté onions, garlic until translucent
2) Add cumin, black beans, and cook with water until softened, mash if desired, adding lime juice, and some chipotle powder if desiredBlack Bean Filling For Enchiladas
3) Serve in taco shells or on lettuce wraps for a healthy alternative.