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Monday, September 23, 2013

Meatless Monday: Black bean tacos with homemade taco seasoning

We're a fan of anything taco related in our house so when I saw this recipe from Endless Simmer, I put it on my meatless to make board on Pinterest. That week I had just made a fresh batch of black beans so it was perfect timing for this recipe. Of course, there were a few modifications. 

First, I used my standard taco seasoning recipe instead of their suggested spices. Here's my recipe for taco seasoning minus all the MSG in packets of pre-made seasonings:

Taco seasoning recipe*
6 teaspoon chili powder
5 teaspoon paprika
4 1/2 teaspoon cumin
2 1/2 teaspoon garlic powder
3 teaspoon onion powder
1/4 teaspoon cayenne pepper

Mix together. For every pound of meat or taco mixture, use 3 tablespoons. 

image from Trader Joe's
*I can't remember where I got this! I wrote it down years ago and it's in my recipe collection. 

I also found their suggestion of 1/2 cup red onion to be a bit much so I knocked it back to 1/4 cup. Red onions, in my opinion are stronger and have more flavor. I didn't want to over power the black beans. 

Another favorite in our house are the Trader Joe's Corn and Wheat Tortillas. They are more pliable than just plain corn tortillas, and hold their shape compared to regular corn tortillas. We pretty much will go out of our way to get these from Trader Joe's if our recipe calls for corn tortillas (yeap, they're that good).

Here's my final recipe!

Black bean tacos with homemade taco seasoning
inspired by Endless Simmer

2 cups black beans, cooked
1/4 cups red onion, minced
2 t. homemade taco seasoning (recipe above)
2 Tablespoon cilantro, chopped
4-6 ounces of your favorite Mexican
2 Tablespoon olive oil
salt and pepper to taste
8 corn tortillas

Optional fixings: salsa, avocado, sour cream (we use Greek yogurt)

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. Grate your cheese and have it ready as well.

In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
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.

Using a tongs or 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. If you have a griddle you can do even more 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.

Serve tacos with your favorite fixings!


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