Monday, November 26, 2012

Meatless Monday: Crunchy Tacos

Someone came home with flowers tonight 
So I stuffed him full of beans and told him it was okay if he tooted. Romance.

Fact: I love quesadillas. I use to go for straight cheese quesadillas with the occasional mushroom/onion mix but now I have to be a healthy, responsible adult. Beans are now the bulk of the dish and cheese just a topping. Normally I bake them (see: healthy!) but I liked the sound of this crunchy recipe. They did come out crunchy but they sat (covered) for about 15 to 20 minutes because Mr. Lawyer was running a bit late (see: flowers) and they lost their crunchiness. I loved the black bean insides, good flavor, slightly mashed means it's easier to keep everything in the tortilla....slathered with avocado and spicy apple salsa from Fly Creek. Delicious. 

Crunchy Black Bean Tacos
(Pinterest find! Cornerstone Cooking)
2  cups black beans, cooked
½  cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 tablespoons olive oil
Pinch of salt and pepper
8 tortillas
1. 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.
2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one tortilla at a time and let each get hot in the oil for a few seconds. Then add the desired amount of bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
3. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
4. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

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