Black bean taco with spicy sauce

These are inspired by a street taco I had in Coyoacan, Mexico City. It was loaded with a spicy sauce & creamy beans - thats it! Flavorful, comforting, good looking & nutritious food does not have to be complicated. I make these often, when I’m in the mood for bold flavors, yet something that doesn’t involve too many ingredients or too much cooking time. No real recipe here - add as many or as little of the ingredients, as you like. I cooked dried black beans in my Instant Pot. You could use canned beans too.

For the sauce

3 guajillo peppers

3 arbol peppers

1 small white onion

1 medium tomato2 cloves of garlic

1 tsp ground cumin 1 tsp marjoram

Roast the dried chili peppers in a hot skillet, stirring continuously

Remove the stems and set them in a small bowl of hot water to soak for about 10 minutes

Roast the tomato, garlic, and onion in the same skillet, until they appear slightly charred

Add the peppers, tomato, garlic, and onion to a blender, along with the water in which the peppers were soaking and blend until smooth.

Heat a skillet, add the sauce. Stir in some water, if needed, and let simmer for 15 minutes. The consistency should be of cream

For the beans

Black beans

Salt and pepper, to taste

Ground cumin, as needed.

Minced garlic, as needed

Chopped chipotle peppers in adobo sauce, as needed
Heat the black beans in a saucepan with some water, just enough to cover the beans

Stir in the garlic, cumin, chipotle peppers, salt, and pepper and simmer or 10 minutes

Procedure

Warm the tortillas, spoon some of the sauce onto the tortillas & top some of the beans onto the centers. Serve immediately