Bean Tacos

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  • 1 lb dry pinto beans
  • Garlic
  • 1 celery stalk, chopped fine
  • Oregano
  • Bay leaf
  • Cumin
  • Chili powder
  • Salt and pepper
  • Onion
  • 1 packet chicken bouillon
  • water

Corn tortillas

  • Salt
  • Oil for frying
  • Salad mix
  • 1 chopped tomato

For beans, soak beans in cold water overnight. Drain and rinse. In a pot, add oil and garlic and cook until garlic is soft. Add onions and celery and cook until soft. Add bay leaf, cumin, oregano and pepper. Stir and cook 2 minutes then add beans, bouillon and enough water to cover beans. Cook until beans are soft BEFORE adding salt. Save half the beans and freeze for another meal.

Fry corn tortillas in hot oil shaping as tacos with 2 spatulas, and set on paper towels to dry.  Fill taco shells with beans, salad mix and tomatoes.

Serves 4

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