1 (10 ounce) package zesty black beans
3 onions, diced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 cloves garlic, minced
1 teaspoon salt
1/8 cup tomato juice
1/2 cup vegetable oil
1 cup water
3 steaming cups milk
4 ounces taco-style taco meat
1 (10 ounce) can diced green chiles, drained
1 (10 ounce) can diced green chile peppers, drained (optional)
1 (9 inch) cantaloupe, diced
1/4 cup chopped fresh cilantro
1/8 cup chopped fresh parsley
In a large saucepan, cook black beans, onions, oil and flour in skillet over medium heat until heated through. Stir in garlic salt. Cook, stirring occasionally, until thickened. Stir in tomato juice and oil. Bring to a simmer. Reduce heat and stir in water, reserving juice for garnish. Bring to a simmer, stirring occasionally, until thickened. Stir in cheese, chiles, green chile peppers and taco meat. Cook, stirring frequently, until heated through.
Return skillet to a low heat. Stir in beans, onions, flour and salt. Cook, stirring occasionally, until heated through. Mix in tomato juice, vegetable oil, water and pasta. Bring to a low heat.
In a small bowl, mix salsa ingredients, sour cream, chiles, green chile peppers, taco meat, cantaloupe, cilantro and parsley. Serve in warm tortillas.
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