DINNER

INGREDIENTS:

1 Tablespoon Olive Oil

3 – 4 cloves of garlic, minced

1 onion, finely chopped (optional)

1 Tablespoon chili powder

1/2 teaspoon of each:

salt, onion powder. ground chipotle peppers

1 teaspoon granulated garlic

1/4 – 1/2 teaspoon ground cumin

1 8-ounce can of tomato sauce

1 15-ounce can of V-8 juice

1 4 -ounce can of green chile or 1/2 cup frozen hatch green chile

1 15-ounce can of each of the following beans, drained and rinsed:kidney beans, pinto beans, black beans

Corn or flour tortillas

Serve any of the following as toppings: Shredded cheese Shredded lettuce diced tomatoes sliced black olives avocados fresh cilantro diced green onion salsa sour cream

THREE BEAN TACOS

Serves: 6 – 8

  1. In a dutch oven, heat 1 Tablespoon Olive oil over medium heat.  
  2. Add the garlic and onion, (if using) I omit onion and use an additional 1 teaspoon of onion powder and mix with the spices below. Saute garlic and onions are softened. 
  3.  In a small bowl add the chili powder, salt, onion powder, ground chipotle peppers, granulated garlic & cumin. Stir well and add to the oil and vegetable mixture,  Stir. 
  4. Add the tomato sauce, V-8 juice, green chilis and beans to the dutch oven, then stir and cook until simmering. Simmer for at least 30 minutes. Let juices cook down and flavors blend.
  5.  Serve with : Corn or flour tortillas.
  6. Prep and prepare any of the following toppings: shredded cheese, lettuce, tomatoes, sliced black olives, avocados, fresh cilantro, diced green onions, salsa or sour cream.

NOTES: I have members of my family that love to eat meat with this recipe. I will brown one pound of ground beef, and add taco seasoning packet, cook as directed. I have added this to the beans or serve as a separate choice for the tacos.

There are 3 ways of cooking these beans. The above recipe is the stovetop.

1. Baking: If you want to make ahead of time, cook the garlic and onions, add all of the other ingredients. Stir well. Pour into an 8 x 8 x 2 inch pan.  Cover with foil. Store in the fridge. Bake at 350 degrees for 30 – 45 minutes until hot and bubbly, and cooked down. This recipe can be made 1 to 2 days ahead of time. Bake uncovered.

2. Crockpot: Saute the oil, garlic and onion if using. Add all ingredients to the crock pot. Stir and cook for about 4 hours. Let the beans cook down by taking the lid off the last 30 minutes of cooking.

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