Black Bean Tacos

• 1 c. dried black beans
• 4 c. water
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small dried hot red chile, crushed
• 1/2 tsp. salt
• 2 1/2 c. water
• 2 medium zucchini, sliced
• 1 bunch scallions, chopped (including stems)
• 1 1/2 c. fresh broccoli, stems sliced and tops broken into small pieces
• 1 c. fresh cauliflower tops, broken into small pieces
• 2 carrots, sliced into rounds
• 2 ripe, medium tomatoes
• 3 cloves garlic
• 3 Tbsp. oil
• 2 tsp. Italian seasoning
• 1/4 c. sherry (optional)
• salt and pepper to taste

1. Use a nonstick pan or wok.
2. Using a garlic press, squeeze garlic cloves into pan and add oil.
3. Add the five vegetables listed, stirring constantly.
4. Cook until crisp, 6 to 8 minutes on high heat.
5. Next, chop tomatoes and add along with salt, pepper and Italian seasoning.
6. Stir well.
7. Add the sherry and stir again. Cover pan and continue cooking 2 to 4 minutes.
8. Excellent.

black beans, water, olive oil, onion, clove garlic, red chile, salt, water, zucchini, scallions, fresh broccoli, fresh cauliflower tops, carrots, tomatoes, garlic, oil, italian seasoning, sherry, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694100 (may not work)