Tacos with Home Canned Black Beans
Learn how to turn home canned black beans into a delicious taco filling!
Servings: 4 people
Equipment
- cast iron skillet with lid
- large stirring and serving spoon
- cutting board
- large kitchen knife
Ingredients
- 6 tortillas (can be soft flour, corn tortillas or hard shells)
- 6 ounces bacon
- 7 ounces fresh mushrooms
- 1 cup diced green onion tops
- 3 tablespoons fresh oregano, minced
- 1 quart jar black beans (3+ cups)
- 2 tablespoons butter
Instructions
- Fry bacon until it is dark brown and crispy.
- Cool, then mince into small pieces.
- Wash mushrooms, cut into 1/2 inch chunks.
- Cook with butter in cast iron skillet until soft.
- Open a quart jar of home canned beans and drain in colander over the kitchen sink.
- Add beans to mushrooms in skillet.
- Stir in bacon pieces.
- Chop onion tops into 1/4 inch rings and mince oregano.
- Stir into bean mixture and salt to taste.
- Add any other seasonings your family loves and cook for 7 minutes or until onion greens soften.
- Serve hot on tacos with your favorite toppings.
- Refrigerate extra black bean filling and reheat before reusing.
