Thursday, March 22, 2012
Black Bean Puffy Tacos
1 C frozen corn
1/2 small red onion, diced
1 clove garlic
1 15-oz can of black beans
1 envelope taco seasoning
1/4 bunch of cilantro or 1 T cilantro paste
Flour or corn tortillas
Taco toppings such as guacamole, cheese (I like the Kraft with the hint of Philly cream cheese), sour cream, salsa, lettuce, and tomato
Heat a tablespoon of olive oil in a frying pan over medium high heat. Add the corn and cook until it's brown and begins to pop. Add the onion and cook another five to seven minutes, until translucent. Add the garlic and cook another two minutes. Open the can of beans and drain the liquid into a bowl. Using a fork, smash the beans, while still in the can, so you have some whole and some smashed beans. Add the beans and the liquid to the pan. Add the taco seasoning and cilantro. Cook until the liquid has simmered down.
Meanwhile, heat two inches of vegetable oil in a pan (I use my cast iron pan) until a drop of water skittles in the pan. Add a tortilla and cook, until brown. Flip over and create a bend in the tortilla to make a shell. Remove and let drain on paper towels. Cook the remaining tortillas.
Build your tacos with the black bean filling, cheese, and other toppings.
The shells will stay good for a couple of days so be sure to eat all your leftovers!