Thursday Night Friends

You and your friends can collaborate on a quick feast before Thursday night’s lineup of TV favorites by making soft tacos.

The black beans in this recipe are light yet mildly spicy and are offset by the coolness of the tomatoes, lettuce and sour cream, which are added by the guests. The rich flavor of the creamy avocado and white ranchero cheese complete the dish without meat. Going meatless saves money and time: When 8 o’clock rolls around, you won’t be stuck in the kitchen while your friends watch the start of the show.

MENU (30 MINUTES OR LESS)

Black Bean Soft Tacos With Fresh Vegetables, Ranchero Cheese and Cilantro-Sour Cream

INGREDIENTS

STAPLES

Garlic

Iceberg lettuce

Oil

Red onion

Pepper

Salt

Sour cream

SHOPPING LIST

1 large avocado

1 (16-ounce) can black beans

1 (4-ounce) can diced green chiles

1 bunch green onions

1 (8-ounce) package ranchero cheese

1 large tomato

1 (10- or 12-count) package small or taco-size flour tortillas

COUNTDOWN

30 minutes before: Chop onions and mince garlic; saute in skillet with oil.

25 minutes before: Combine the black beans and green chiles with the onions and garlic. Add to skillet and heat through.

20 minutes before: Chop the tomatoes, avocado, cilantro and lettuce; slice the green onions and crumble the cheese. Place garnishes in bowls; mix sour cream with cilantro and place in bowl.

5 minutes or just before serving: Heat tortillas.

BLACK BEAN SOFT TACOS (VEGETARIAN)

FILLING

1 tablespoon oil

1 small red onion, diced

1 clove garlic, minced

1 (16-ounce) can black beans

1 (4-ounce) can diced green chiles

Salt, pepper

GARNISH

1 cup diced tomatoes

1 large avocado, diced

2 cups shredded iceberg lettuce

1/2 cup crumbled ranchero cheese

2 green onions, thinly sliced

1 cup sour cream

2 tablespoons cilantro, chopped

ASSEMBLY

8 taco-size flour tortillas

FILLING

Heat oil in small skillet, add onion and garlic and saute. When aroma of raw garlic disappears, add black beans, green chiles and salt and pepper to taste. Heat through.

GARNISH

While beans are warming, set out tomatoes, avocado, lettuce, cheese and green onions in small bowls for serving. Mix together sour cream and chopped cilantro and set out in separate bowl.

ASSEMBLY

Set large skillet over low heat. When hot, place tortillas on surface in single layer and sprinkle with water. Steam until warm and pliable. Repeat as needed. (Or heat tortillas directly on stove burner. See Short Cuts.) Serve on covered plate.

Set up buffet with ingredients in serving bowls. Start with tortillas and black beans. Lettuce, cheese, tomatoes and avocado should follow. End with cilantro sour cream and top with sliced green onions.

8 tacos. Each taco:

340 calories; 252 mg sodium; 20 mg cholesterol; 17 grams fat; 36 grams carbohydrates; 11 grams protein; 3.45 grams fiber.

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SHORT CUTS

*When prepping garnish ahead, use the same bowls for storing as for serving, unless using glazed Mexican pottery, which may not be lead-free.

*Set up the food buffet-style. It’s fast and easy and creates a colorful display.

*The traditional way to heat tortillas is directly over a gas flame or electric burner. If you want to save time--or if you have sensitive fingertips--you can heat several tortillas at once by setting a skillet over low heat, placing the tortillas in the pan in a single layer and sprinkling them lightly with water. Steam the tortillas until warm and pliable.

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KITCHEN TIP

Ranchero cheese is a white, crumbly cheese that is traditionally paired with black beans. It’s sold in most supermarkets and in Latino grocery stores.