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This comes with some embellishments, once again, from Melissa Clark in NYTimes Cooking and it is so deeply flavored, tasty and flexible. We added homemade coleslaw and guacamole to our’s, but sour cream or salsa would also be great additions. The one thing we did note was: we didn’t miss the cheese at all. Here’s the recipe for the black bean filling and shallot/lime sauce.

For x6-8 6″ tacos you’ll need: x2 large shallots (thinly sliced), 2 Tbsp lime juice, x1 jalapeño pepper (cut in half and diced), 1/2 red bell pepper (diced), x2 garlic cloves (crushed and chopped), x1 Tbsp tomato paste, 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp dried oregano, x1 15oz can of black beans (drained and washed), x3-4 Tbsp white wine, 2 Tbsp olive oil, 6″ flour tortillas, and a good grinding of salt.

Ahead of time make the shallot lime sauce by combining x1 thinly chopped shallot, 1/2 diced jalapeño pepper and the lime juice in a small bowl. Toss well with a large spoon and then place into the fridge to settle. (Can be made several hours beforehand if need be.)

In a large skillet heat the olive oil over medium heat. Once hot, add the second chopped shallot and the diced red pepper. Stir well and cook until just browning – about 8-10 mins.

Add in the chopped garlic and the second half of your jalapeño and stir well until fragrant – about 1 min. Add tomato paste, chili powder, cumin and oregano and stir well until combined and warmed through – about 2-3 mins.

Add in the black beans and salt and stir well to combine. Then add the white wine and turn up the heat to medium high and allow the sauce to simmer and thicken – about 4-6 minutes.

Warm your tortillas in a preheated oven (350 should be fine) for a few minutes and serve spreading the black beans on the bottom, followed by the shallot lime sauce and then your choice or salsa, guacamole, sour cream and/or coleslaw.

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