Method

• 1. Warm two spoons olive oil in a large skillet and pan fry the ground onion, carrot and rococo pepper for about 10 minutes, or until tender.
• 2. When ready, place the minced meat in the pan and cook 10 minutes more, stirring frequently.
• 3. Add black beans, tomato sauce, cholula sauce, cilantro, salt and pepper to taste. Stir to combine and cook 5 minutes longer.
• 4. Warm a smaller skilled with one spoon olive oil and gently pan fry the sliced onion and the tsp sugar for 5/7 minutes, or until lightly caramelized.
• 5. When the ingredients are ready assemble the tacos: place the shells on a board, fill with one portion of the meat mix and top with a few slices of sweet onion.
• 6. Serve hot with pico de Gallo, guacamole or side dishes of choice.