Black Beans with Mangos and Fried Lemons
2 teaspoons peanut oil
2 lemons, rinsed and sliced very thin, each slice cut into quarters
18 corn tortillas
3 1/2 cups of dried black beans that have been cooked in 12 cups of water with 1 1/2 onions, 6 garlic cloves, 2 chopped jalapeno chili peppers, 1/8 teaspoon of chili powder, 1/2 teaspoon salt
3 mangoes, peeled and chopped
2 cups cilantro leaves
2 cups sour cream (or Greek yogurt)
1. Heat the oil on high heat in a large frying pan. Add the lemons and fry, 1 minute on each side.
2. Place the 1/2 cup of the black beans in the center of the tortilla, top with the fried lemons, chopped mango, cilantro, and sour cream of Greek yogurt.
—Adapted from The Well-Filled Tortilla, by Victoria Wise and Susanna Hoffman (Workman Publishing, 1990).