Monday, September 3, 2012

black bean tacos

I am a bean fan. I like all kinds: black, northern, butter, pinto, kidney. Half of my family loves black beans.. the other 2, well, not so much.

I have made these twice for dinner now and each time they are delicious!  I am all about easy and fast and this recipe definitely fits both.  I tweaked the recipe and it is below.

Crunchy Black Bean Tacos

Makes 12 tacos (serves 6)Prep Time: 10 minutes
Total Time: 20 minutes
1 Can black beans, drained
1 tsp. cumin
1 tsp. paprika
1 tsp. dried cilantro
6 oz mozzarella cheese, grated
2 Tbsp. olive oil
1/2 avocado, sliced
Pinch of salt and pepper
12 corn tortillas
Hot sauce
Sour cream
1) In a medium bowl, combine beans, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese or open the packaged grated cheese and have it ready as well.
2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
3) Add two to three corn tortilla at a time depending how big your pan is. Spring tortilla with cheese then top with a couple of spoons full of bean mixture.  Add avocado.  
4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.  Do to each tortilla in the pan. 
5) Cook each taco for about 2-3 minutes per side until they are nicely browned and crispy.
6) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
7) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

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