Ok, I have to confess that I love the restaurant, Chipotle. Their black beans are totally awesome. So I have been inspired by them to create my own version, which is great, because I make a big batch, and they morph into sooooo many things! This would also make enough to feed a crowd at a Superbowl party. So first we will start with the beans...

1 package of Bob's Red Mill Black Turtle Beans, rinsed and sorted

Place the beans in a crock pot before you go to bed with enough filtered water to cover them by at least two inches. They will hugely expand overnight and absorb a lot of water. In the morning, go ahead and drain them.

1 organic sweet green pepper, chopped

1 organic jalapeno, seeded and chopped

1 fist sized organic onion, chopped

5 clove of organic garlic, crushed or minced

soaked black beans

1 t. ground cumin

1 t. ground coriander

1/2 - 1 t. ground chipotle powder

4 dashes of liquid smoke

salt to taste

Place all of these ingredients in the crock pot, add water to cover. Not too much though, just enough to cover by about a 1/2 inch, because you don't want your beans to be too runny. By seeding the jalapenos, you take the heat out and are left with a nice chile taste. Turn the crock on high. Stir periodically throughout the day. They should cook 6-8 hours until desired tenderness. I like them still holding their shape and somewhat firm. If you want it a bit thicker, towards the end of the cooking time, mash some of the beans against the side of the crock and stir in.

Meanwhile, about 3 hours before dinnertime, we need to get the salsa ready...

3 vine ripened organic tomatoes, chopped finely

1/2 small fist sized organic red onion, chopped finely

1/2 cup chopped organic cilantro

2 organic jalapenos, seeded and chopped finely

dash of tabasco (or more if you like it hot)

salt to taste

Combine all the ingredients in a bowl, stir, cover, and keep at room temperature (if you can, it will yield the best flavor)until your beans are done. By not refrigerating your tomatoes, they will keep the best flavor. Also, by letting the salsa sit for a while before dinner, the flavors will mingle well. After dinner, by all means, refrigerate your salsa, we don't want food poisoning!

Not too long before it is time to eat, you need to prepare the guacamole. I just do a simple one when it is going into something. I have a more complex guacamole recipe when it is going to stand alone for dipping chips into.

1 ripened avocado, halved, pitted

1/4 t. salt

1/2 t. granulated garlic

Using a spoon, scoop the avocado out of the shell. Mash the avocado with a fork, add in the salt & garlic, mix well.

Now it is time to assemble all the ingredients for your tacos:

vegan sour cream, such as Tofutti brand (non-hydrogenated)

soft flour taco shells

your homemade salsa

your homemade guacamole

hot sauce if you like

your crock of beans

Layer on your sour cream, guacamole & salsa in your soft flour taco shell. Using a slotted spoon, scoop out beans, letting the liquid drain away and place on top of goodies inside the soft taco shell. Splash on some hot sauce if you like and chow down! Yummmmm, just like Chipotle!

Use the leftover beans as soup if you like, or keep having Black Bean Tacos every night. You can also use the leftover beans for Black Bean Burgers as well.

Yield: About 10-12 cups of beans