I also made a big pot of black beans in my slow cooker using this recipe from Kalyn's Kitchen. I halved the recipe (and still had enough left over to freeze), used water instead of chicken broth, and used dried oregano instead of dried cilantro. It's a basic, easy recipe for beans--adding chopped onion and green chiles would be a nice touch for next time. Make sure to soak the beans the night before you plan to cook them. We also had leftover beet salad from Wednesday night.
The very green topping station:
And the finished plate:
1/4 cup olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus more for garnish
1 pound mahi mahi or other flaky white fish
8 soft corn tortillas
Queso fresco, crumbled
1 avocado, sliced
Fresh cilantro, chopped
1 lime, cut into wedges
Pour the olive oil into a small bowl and add the chili powder, oregano, cumin, and cilantro. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Let marinate for 20 minutes.
Preheat broiler. Spray a rimmed baking sheet with cooking spray. Remove the fish from the marinade and place on the baking sheet. Season the fish with salt. Broil the fish for 4 minutes, turn over, and cook for another 2 minutes. Transfer fish to a large bowl, and flake with a fork (or cut into strips). Check for seasoning and add more salt if necessary.
Place the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover.
To assemble the tacos, place a heaping spoonful of the fish onto the center of a tortilla. Top with the salsa, queso fresco, cabbage, avocado, and cilantro. Serve with lime wedges.
Makes 4 servings.
Black Beans with Cilantro
2 cups dried black beans
3 cups water
1 tablespoon dried oregano
1/2 tablespoon garlic powder
2 bay leaves
1/2 cup chopped fresh cilantro, plus additional for garnish
Salt and pepper, to taste
Queso fresco, crumbled (optional, for garnish)
Rinse beans and pick out any broken pieces. Place beans in a large pot, cover with cold water by several inches, and let soak overnight.
Drain beans, then place into a slow cooker along with the water, oregano, garlic powder, and bay leaves. Cook on low until beans are tender, 8 to 10 hours. (If you don't have a slow cooker, combine ingredients in a large, heavy pan and simmer on low for about 2 hours.) Remove and discard bay leaves. Stir in cilantro, and season with salt and pepper. Garnish with additional cilantro and queso fresco, if desired.
Makes 8 servings.