Chef Aaron Sanchez's Spinach, Caramelized Onion and Black Bean Tacos
Prep: 8 minutes
Cook: 15 minutes
Yield: 4 servings
3 tablespoons vegetable oil
1 large yellow onion, thinly sliced
2 tablespoons ORTEGA® Taco Seasoning Mix (or 40% Less Sodium Taco Seasoning Mix)
1/4 cup water
1 (15-ounce) can ORTEGA® Black Beans, drained
2 garlic cloves, minced
1 (10-ounce) package fresh spinach leaves, washed
1/4 teaspoon salt
1 (4-ounce) can ORTEGA® Diced Green Chiles
8 ORTEGA® Taco Shells (any variety) or ORTEGA® Fiesta Flats™
Crumbled feta cheese
1 (8-ounce) bottle ORTEGA® Taco Sauce (any variety)
In a large skillet, heat half (1 1/2 tablespoons) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.
Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.
In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it’s fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.
To serve, mound beans, spinach and onion in taco shells or Fiesta Flats™ and top with crumbled feta and taco sauce.