Yes...I've been sucked into the Pinterest craze. Don't judge; I've actually found some great inspiration for cake and life in general, and, obviously, some yummy recipes to try.
What do I love about this recipe? Let me count the ways:
- It's simple to put together (read - no crazy ingredients)
- It's ready in about 30 minutes with minimal fuss
- It's got a Mexican flare, which is one of my favorite food profiles
- And, did I mention, it's scrumptious!
This recipe is from Nick Evans' recent cookbook Cornerstone Cooking; and if the rest of the recipes are anything like this one, I'm going to have to pick a copy up, or at least put it on my Christmas wish list. It might be a fairly useful cookbook to have on the shelf!
Crunchy Black Bean Tacos
Adapted From: Cornerstone Cooking
Yield: approximately 8 tacos (serves 4)
Prep: 10 minutes
Ready In: 30 minutes
- 2 cups black beans, canned or cooked
- If using canned, rinse before using
- 1/2 cup red onion, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 2 Tbsp. cilantro, chopped
- Pinch of salt and pepper
- 6 to 8 ounces pepper jack cheese, grated
- Corn tortillas
- Olive Oil
- Salsa, for serving
- Sour cream, for serving
- Sliced avocado or guacamole dip, for serving
- In a medium bowl, add the beans, red onion, cilantro, and spices, then lightly mash ingredients together.
- In a large, non-stick skillet (or on a large griddle), add a few tablespoons of olive oil and heat over medium-high heat.
- Add one to two corn tortillas (or as many as will comfortably fit in the skillet/griddle without overlapping) and let them heat in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of each of the tortillas. Top with a sprinkle of grated cheese.
- Using a spatula, carefully fold each tortilla over so it forms a shell. Press down lightly on the folded tortilla(s) so it holds it shape.
- As the first tacos cook, move them to the sides of the pan and start additional tacos, if space allows.
- Cook each taco for about 3 minutes per side or until they are nicely browned and crispy.
- Serve tacos with salsa, sour cream, and guacamole or avocado. Or any other toppings you prefer!
- Corn tortillas are very resilient to heat and very flexible once warmed up; don't worry about burning them. Just be sure to cook them on each side long enough to get them really crispy.
- Depending on the size of your skillet or griddle, you can likely cook 3 or more tacos at once.
- When flipping the tacos, use a spatula and flip the taco towards the fold so the filling doesn't fall out.