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Beth Goddard's Spicy Black Bean Tacos



Elizabeth Goddard is the award-winning author of more than a dozen novels, including the romantic mystery, The Camera Never Lies—a 2011 Carol Award winner. A 7th generation Texan, she graduated from the University of North Texas with a B.S. in computer science and worked in corporate America for a decade before retiring to home school her four children and write romantic suspense novels. She lives in Louisiana with her husband and children. Learn more about Beth and her books HERE.

Beth's latest release: Oregon Outback
The harsh, yet peaceful Oregon Outback molds the lives of four rugged brothers who stumble into love. FBI agent Jonas Love has brought trouble back home, endangering his life and that of an old flame. Cattle rancher Carver Love finds himself falling for the sheriff in the midst of chasing down modern-day rustlers. Thrill-seeker Lucas Love fears nothing—until he meets a beautiful bookkeeper. Justin Love is trailing a fugitive who’s heading too close to home—and one particular lodge keeper. How will God protect these men as they risk their lives to defend the ones they love?  



Beth's Spicy Black Bean Tacos

For the spicy black bean taco filler (makes soup too):

Two 15-oz cans black beans (I cook them from dried in my EZbean cooker)
Pace Picante Sauce (16 ounces)
One onion, chopped
Garlic cloves, minced, more or less to taste
Jalapeno or poblano peppers, chopped, to taste
Taco seasoning, to taste
Optional meat flavoring: one crumbled boca burger or beef boullion cubes to taste (I leave out this ingredient)
Bring all ingredients to a boil and simmer until desired consistency is reached. Simmer longer for a thicker mixture for tacos or dip.

For the  tacos:
Spread warmed corn tortillas with guacamole, beans, and salsa and serve.