Ingredients

The following ingredients have 9 Servings
  • 4 cups cherry, or small heirloom tomatoes
  • 4 Tbsp. olive oil 1 cup fresh cilantro, chopped, divided
  • 2 tsp. sugar (or sweetener) 
  • 4-6 cloves garlic, pressed
  • Salt and pepper
  • 1 cup cilantro, finely chopped
  • 1 jalapeño, diced
  • 2 Tbsp. red onion, diced
  • 2 pkg. corn tortillas
  • 1 15 oz can Bush’s Black Beans, drained and rinsed
  • Favorite spicy seasoning
  • 5 oz Queso Fresco cheese, crumbled
  • Sour cream + hot sauce (optional)

Instruction

  • Preheat oven to 400 degrees. Place the cherry tomatoes (whole, or halves) on a baking pan. Drizzle with olive oil, sprinkle with 1/2 cup chopped cilantro, salt and pepper, and add pressed garlic (and sugar). Mix together lightly with hands. Bake for 40-50 minutes, stirring several times.
  • Allow the tomatoes to cool. Add the chopped onion, jalapeño and 1/2 cup chopped cilantro right before serving, to make a Roasted Salsa.
  • Drain beans, rinse, and mix with your favorite taco seasoning. Set aside.
  • Heat corn tortillas (steam, microwave, or heat in the oven).
  • Layer the beans, cheese, and roasted salsa on each taco shell. Top with sour cream if desired, and a favorite hot sauce.