Thursday, April 11, 2013

Crunchy Black Bean Tacos

We recently had some friends over for dinner and I wanted to make something that would be easy to prepare while talking.  :)  You know how that goes, right??  Something where you don't have to concentrate too hard or look at the recipe over and over again?  I found this recipe from Endless Simmer and it was so good!!  I mixed everything up before friends arrived and just made them while they were here.  So easy, so good!
Crunchy Black Bean Tacos
2 cups black beans, cooked (I just used canned and heated them up in the microwave)
1/2 cup red onion,minced
1 tsp cumin
1 tsp paprika
2 Tbsp cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
Pinch of salt and pepper
8 corn tortillas (I was able to make more than 8)
condiments of your choice...salsa, sour cream, guacamole...
In a medium bowl, add beans along with red onion, cilantro, and spices.  Add a pinch of salt and lightly mash all of the ingredients together.  
In a large non-stick skillet, add a few Tbsp of olive oil and heat over medium-high heat.  Add one corn tortilla at a time and let each get hot int he oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of the tortilla.  Top with a sprinkle (or more!) of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla so it holds its shape.  As the first tortilla cooks, move it to the side and do a second one.  Depending on the size of your pan, you should be able to get 2 or 3 tacos at once.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.  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.

Yum...SO good!!!  They are so crispy and so filling!  Enjoy!  :)

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