Crispy Black Bean-Bacon Tacos with Tangy Romaine Salad

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Cookbook

Author(s): Rick Bayless

Page 168

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1 reviews, average rating 5.0 / 5

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Peckish Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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These were outstanding and quick to make. I used two pickeled Jalapenos. I liked that the dressing was vinegar only, no oil. These had everything we like - the corn tortillas, black beans, onion, bacon, cheese, fresh lettuce and tomato. I finished cooking just as we had to run out the door somewhere, so we just put the food on plastic dishes and took them with us.

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