ROASTED TOMATILLO WITH BLACK BEANS ENJOY DAN:

ROASTED TOMATILLO WITH BLACK BEANS TACOS by CHEF DAN:

Serves 8

INGREDIENTS:

2 tablespoons olive oil

8-10 tomatillo, husked, halved

6 garlic cloves, sliced thinly

4 fresh Serrano chilies, seeded and cut into 1/4-inch pieces

1 red bell pepper, cut into 1/2-inch pieces

3/4-cup fresh cilantro springs, chopped

1 onion, finely chopped

3 tablespoons lime juice

2 avocados cut into 1/4-inch thick pieces

2 (15 Oz) cans black beans, drained and rinsed

12 corn tortillas, warmed

1/4- cup frozen corn

1/4-low fat sour cream

1-cup feta cheese

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging.

2.   In a bowl add tomatillos, onion, garlic, Serrano peppers and bell pepper.

3.   Mix with olive oil and salt and pepper, stir to combine.

4.   Place on a baking sheet in a pre-heat heated oven and bake for 15 minutes.

5.   Tossing once half way through.

6.   In a blender pulse tomatillos, garlic, Serrano pepper and 1 tablespoon cilantro stems, 1/4-cup lime juice pulse until chunky.

7.   Toss 1/4-cup of tomatillo sauce with the black beans, bell pepper, and onion

8.   Fill warm tortillas with black bean mixture, avocado, and queso fresco.

9.   Garnish with remaining cilantro, corn kernels, feta cheese, and sour cream.

ENJOY DAN:                      BON-APPETITE!!