Friday, June 14, 2013

Crispy Pinto Bean Tacos

It's been a long time since I've blogged and even longer since I've posted a recipe. Other modes of social media are so much easier, but tonight's dinner is worth the effort. 

I pinned a similar recipe and adapted to fit my needs. It was a hit with the family. Simple to make, easy to adapt and utterly delicious. 


Crispy Pinto Bean Tacos

2 cans pinto beans (or black beans)
2 t ground cumin
1 t smoked paprika
1/2 onion, finely chopped
2 T chopped cilantro
Grated cheese of choice
1 dozen corn tortillas (costco's uncooked tortillas are awesome)
Lettuce, avocado, salsa, sour cream and limes

Combine beans, spices, onion and cilantro. Smash beans a bit but leave many beans whole. Cook tortillas on dry skillet if using uncooked tortillas. Heat cast iron skillet with 2 T oil. Place cooked tortilla on pan, flip. Fill with a scoop of bean mixture and a bit of cheese. Fold in half and flatten with spatula. Cook on each side for a couple minutes until tortilla is crispy and golden. Depending on size of pan, cook 2-4 tacos at a time. 

Serve with lettuce, avocado, salsa, sour cream and fresh lime. This recipe is a definite keeper. 



Original recipe can be found at http://www.endlesssimmer.com/2012/04/04/cornerstone-cooking-crunchy-black-bean-tacos/

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