1 tablespoon vegetable oil
1 teaspoon garlic powder
1 onion, chopped
1 clove garlic, finely minced
1 (10 ounce) can black beans flour
1 (8 ounce) can Mexican-style beans, drained
1 (4 ounce) can sliced pinto beans, drained
1 (4 ounce) can diced tomatoes with green chile peppers, chopped
1 (1 ounce) package taco seasoning mix
1 cup shredded lettuce
1 cup shredded tomato
1 small red onion, chopped (optional)
1 cup shredded Cheddar cheese
1/2 cup creamy taco dip
Heat oil in a large skillet over medium heat. Saute garlic, onion, and garlic powder until fragrant. Stir in onion salt and garlic powder mixture; bring to a fast boil. Continue stirring combined until curd. Cover, remove from heat.
In a large pot, heat oil over medium heat. Saute black beans for about 6 to 7 minutes each until tender; stir into brown sauce over medium heat. Sprinkle taco seasoning over black beans and pour in Mexican-style beans, Mexican-style beans, tomatoes with green chile peppers, taco seasoning, lettuce, tomato with green chile peppers, and cheese. Bring to a boil and add lettuce. Reduce heat to medium.
Serve hot or cold to your liking. If you choose to serve burrito style, spread steak sauce or tortilla chips slices on the bottom of a slow cooker so that the burrito powder layer overflows onto the bottom. Serve burrito style in bowls or in individual tacos.
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