(serves 20)
2 onions, one small dice, the other just peeled.
6-8 Roma tomatoes, small dice
3 jalapenos, roasted and diced small
2 green bell peppers, roasted and diced small
1 small carrot
1 stalk celery
1 cup ketchup
2 tblsp lime juice
1 tblsp Tabasco hot sauce
1 tblsp cumin powder
1 tblsp chili powder
2 tsp salt
black pepper, to taste
¾ cup shredded cheese
¾ cup sour cream
3 avocados, diced
1 bunch cilantro, minced
1 large bag of tortilla chips, your favorite brand
Optional: 1 tblsp red wine vinegar
Optional: ½ head of iceberg lettuce, shredded small
Instructions
In a large pot of cold water, add the black beans, carrot, celery and the onion that's is peeled and whole. Bring to a boil and turn the heat down to simmer, until beans are tender.
Drain the beans and discard the celery, carrot and onion. You can also cool the beans down with a little running cold water through the strainer.
In a medium bowl, add the ketchup, lime juice, Tabasco, chili powder, cumin powder, salt and pepper (and the red wine vinegar, if your using it). Mix well, taste and adjust seasonings if needed.
When the beans have cooled down, add the diced tomatoes, diced jalapeno peppers, diced green bell peppers and cilantro, mix well.
Once you are happy with your ratio of vegetables to beans and in the sauce mixture and stir well, making sure all the beans and tomatoes get coated.
Taste again, adjust seasonings if needed. To server, top with diced avocado, shredded cheese and sour cream.
If you are using lettuce, shred or cut it in small strips and mix into the bean mixture.