I saw a similar recipe to this on Pinterest, but felt like the filling on these could use a little extra kick, so I added a few little twists inspired by Our Best Bites' version of "Quick and Easy Black Beans" and here is my new crunchy black bean taco!
Crunchy Black Bean Tacos
Makes 12-16 tacos (serves 8).
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
12-16 corn tortillas
Hot sauce
Salsa
Sour cream
Directions:
1) In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. Add in the cilantro. Grate the cheese and have it ready.
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 one corn tortilla at a time and let each get hot in the 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 of grated cheese.
4) Using tongs, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5) 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. If you have a griddle you can do even more at once.
6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7) When flipping the taco to cook on the other side, use tongs and flip the taco toward the fold so the filling doesn’t fall out.
8) 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.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
12-16 corn tortillas
Hot sauce
Salsa
Sour cream
Directions:
1) In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. Add in the cilantro. Grate the cheese and have it ready.
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 one corn tortilla at a time and let each get hot in the 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 of grated cheese.
4) Using tongs, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5) 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. If you have a griddle you can do even more at once.
6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7) When flipping the taco to cook on the other side, use tongs and flip the taco toward the fold so the filling doesn’t fall out.
8) 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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