1 can black beans
1 small onion
1 TBSP olive oil or vegetable oil
8 oz bottle salsa verde
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
Toppings: shredded lettuce, tomato, avocado, shredded cheese, sour cream, etc.
Start by prepping the toppings and the shells. Cut up any vegetables you plan to use as toppings and heat the shells in an oven or microwave for crispness.
Wash and dice the onion and set aside. Rinse the black beans in a colander and set aside. Heat the oil in a large frying pan on medium heat. Add the onions and cook for 3 minutes. Then add the black beans, salsa verde, and the tablespoon of WARM CHILI MIX. Cook for an additional 3 minutes, stirring to prevent burning. Transfer the cooked black bean mixture to a serving bowl. To serve, fill a taco shell with 2 to 3 tablespoons of the black bean mixture. Top with any toppings desired.