At home, I prefer to go a little lighter. This recipe is stuffed with veggies and contains no meat or cheese. Grilled fish, London broil or chicken would also pair nicely with the sauce. If you must include cheese, I would choose crumbly cotija, if you can find it.
Tomatillos, if you've never had them, are citrusy in flavor and texturally similar to a green tomato. After combining all of the ingredients for the sauce, the end result should be creamy, tangy, and a touch salty - not watery and flavorless. If you achieve the latter, try adding an avocado, salt and a bit more citrus juice. Also, the best taco seasoning to use is one that you like. Sometimes I will toss in a homemade version, other times I'll go with a store bought package, so long as it doesn't contain msg or preservatives. Anything goes. Finally, if you can't locate blue corn tortillas, the regular corn or flour variety will do just fine. Disfrute de su comida! (Enjoy your meal!)
6-8 blue corn 6" tortillas
2 tablespoons olive oil
1 yellow onion, chopped
1 can black beans, rinsed
5 tablespoons taco seasoning
1 1/2 cups of water
3 ounces black pitted olives, halved
1 large avocado, halved and pitted
2 medium tomatillos
1 cup cilantro, rinsed well
juice of 1 lime or 1/2 lemon
salt and black pepper to taste
1 handful mixed greens
1 medium tomato, seeded and chopped
Heat a fry pan over medium heat. One-by-one, toast each side of the tortillas until lightly browned. Fold in half and place the tortilla taco shells on a plate to cool.
Add the oil to the warm fry pan and stir in the onion. Cook until softened and lightly browned. Add the black beans, taco seasoning and water. Continue cooking until the water is absorbed. Remove from heat, stir in the olives and set aside.
In a blender or food processor, puree the avocado flesh, tomatillos, cilantro, citrus juice, salt and pepper. Set aside.
Divide the greens between the taco shells, then layer on the bean mixture and tomato. Top with a dollop of avocado sauce and serve immediately.
Yield: 3-4 servings