ROASTED TOMATILLO AND PINTO BEAN TACOS

Today I Made:

ROASTED TOMATILLO AND PINTO BEAN TACOS for DINNER.

Original recipe from VEGETARIAN TIMES May 2008 issue.

I made a few substitutions:

-Pinto beans instead of black beans.

-Guacamole instead of plain avocado.

Taco are stuffed with Pinto beans, roasted onion, RED bell pepper, corn, guacamole, and the roasted tomatillo salsa.

For the second picture I heated the tortilla on a grill pan over medium heat until each side hardened, thus turning it into a UNFRIED tostada.

Then I layered the beans and the rest of the toppings.

The tomatillo salsa was sour, spicy, and tangy.

Overall, this turned out great.