Place a small beef chuck roast in a pan. Add some onion, garlic & herbs. Fill to cover with water. Bring to a boil, lower heat to simmer and cook until fork tender (couple hours). Remove from pot. Fork shred once cool enough to handle. If you like, strain broth and use for another purpose. For the salsa, put any tomatoes, tomatillos, garlic and chile combination you like into a pot. Cover with water. Bring to a boil, then lower and simmer until tender (~10 mins.). Place all solids in blender. Season to taste w/ salt & cumin. Set aside.
Heat a large skillet over medium-high heat. Add a pat of butter (or spray pan or use a dry pan). Place your tortillas on the skillet (how many depends on size of tortillas & skillet). To one half of a tortilla, add some cooked black beans. Stir together some of the salsa and the shredded beef, then add to the tortilla. Add shredded cheese. Flip other side onto fillings. Cook until golden on each side.
Cut into wedges and serve with lettuce, sour cream & more salsa (or any of your favorite toppings/sides). Tuck in!I'm also going to send this post over to Gloria to enter in the Taco Tuesdays at Tex-Mex Foodies! Thanks for hanging in there with me while I push through all of my transitions. DON'T FORGET TO ENTER MY GIVEAWAY! WIN SOME AWESOME SEA SALT & A PINCH BOWL TO PUT IT IN!!!!!!! Just see my sea salt post from April 1st (no fooling), follow the "rules" for the contest...and leave a comment after that post! Deadline for entry is April 4th at 11:59 P.M. eastern time (U.S.)....(that's tonight, by the way).