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Make The Salsa:
While beans cook, core and dice tomato. Zest lime until you have ½ tsp zest, then cut into halves. Stir together tomato, diced onion, cilantro leaves, lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper.
2 Yellow Bell Pepper
¼ oz Cilantro
2 Red Onion
26.8 oz Black Beans
2 T Southwest Spice Blend
2 tsp Hot Sauce
12 Flour Tortillas
8 T Sour Cream
4 tsp Olive Oil
Salt
Pepper
Make The Salsa:
2 Roma Tomato
2 Lime
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