Ingredients:

  • 16 oz dried black beans, rinsed and sorted
  • 4 cups vegetable broth, low sodium
  • 1 cup yellow onion, finely diced
  • 1.5 tbsp garlic, minced
  • 7 oz can diced green chilis
  • 15 oz chunky salsa (medium heat)
  • 1/3 cup taco seasoning
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 12 small (6-inch) corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • fresh cilantro leaves
  • 1 avocado, sliced

Instructions:

  1. Rinse the dried black beans thoroughly in a fine mesh strainer until the water runs clear.
  2. Transfer the beans to a greased slow cooker and stir in the diced onion, minced garlic, diced green chilis, and vegetable broth.
  3. Set the slow cooker to Low for 8 hours or High for 4 hours, keeping the lid closed to maintain internal pressure.
  4. Once the beans are tender, stir in the chunky salsa, taco seasoning, olive oil, and fresh lime juice.
  5. Use a potato masher to crush approximately 25% of the beans directly in the pot.
  6. Stir vigorously until the liquid transforms into a thick, glossy sauce that coats the whole beans.
  7. Char tortillas in a cast iron skillet, fill with the bean mixture, and garnish with Monterey Jack cheese, sliced avocado, and fresh cilantro.