TACOS

1 bay leaf 1 cup dry black beans (soaked 24 hrs) 1 small onion, chopped 3 cloves garlic, minced ½ green pepper, chopped 5-6 mushrooms, sliced 1 15-ounce can of chopped tomatoes (drained) ¼ cup red wine

1 Tbsp ancho chili powder (or less) ¼ tsp cumin ½ teaspoon salt 12 medium black olives corn tortillas (2 per person) grated sharp cheddar cheese

Guacamole 1 avocado 3 cloves garlic, pressed juice of ½ lemon salt ( a few dashes, to taste)

Rinse dried black beans 3 times. Double-cover with water and soak for 24 hours.

Drain the beans, rinse, and re-cover with water.

Cook black beans (with a bay leaf) until done, about 1½ hours.

Sauté lightly:
onion
green pepper
mushrooms

Simmer 30 minutes or more in a saucepan:
drained cooked beans
chopped tomatoes, drained
chili powder
cumin
red wine
salt
garlic cloves, pressed
black olives, cut in half

Guacamole:
Mix together
    Fruit of one avocado
    3 cloves pressed garlic
    juice of ½ small lemon
    salt to taste

Heat cast-iron frying pan
Oil pan lightly
Heat a tortilla on both sides
Cover tortilla lightly with grated cheese
Cover melted cheese with bean mixture
Add a tablespoon or two of guacamole
Fold in half and cook for a minute or two

A second taco can be started in the same pan after the first one is folded.

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