Puréed Black Beans
1 tablespoon olive oil
4 garlic cloves (minced)
1 small onion (chopped), about 1 cup
1 26.5 oz can black beans
1 1/4 oz can chicken broth
1/2 cup cilantro leaves (packed)
1/4 teaspoon salt
Heat oil in a small saucepan. Add garlic and onions and sauté for 5 minutes or until soft. Add beans and chicken broth, cook over medium-high heat for 15 minutes or until broth reduces by 2/3. Add cilantro leaves and salt. Transfer bean mixture to food processor or blender. Process until smooth.
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon salt
2 pounds tilapia fillets (about 6 fillets)
2 tablespoons olive oil
Corn or flour tortillas
Pureed Black Beans
Roasted Poblano Chiles
Preheat grill to high.
Combine Mexican oregano, garlic powder, chipotle powder and salt in a small bowl. Brush fish with olive oil and season both sides using all the spice mixture.
Place fish on grill and immediately reduce heat to medium. Grill fish for two minutes on each side or until fish begins to flake. Remove fish and grill tortillas 30 seconds per side, or until warm and lightly toasted.
Serve fish on tortillas with pureed black beans, grilled onions, poblano chiles, avocado, salsa and squeeze of lime (or your desired accompaniments).
Any flaky white fish can be used instead of tilapia.