Tuesday, 21 August 2012

Black Bean Soft Tacos

Beans are a great and versatile food. They are little powerhouses of food goodness! To name a few positives: black beans are full of magnesium, protein and fiber. I won't gush too much about their nutritional benefits because they taste so nice. These little wonders cooked on a cast iron skillet with some onion, garlic and chipotle sauce is just dreamy.

To begin, I make the tortillas from scratch. I found a recipe for tortillas online at allrecipes.com and changed the recipie to suit my needs. It is a simple 4-step process. They are warm and soft and  lovely compared to store-bought tortillas; which tend to have a dry and processed aftertaste once you come over to the homemade tortilla side of things.

Once the tortillas are made and the beans warmed up - it gets even easier, if that is believable. Grab some baby spinach, grated cheese, diced avocado, medium salsa and some Greek yogourt. Given that the tortillas are warm, and crispy brown from the pan, we tend to eat them once we've piled on our toppings.

If you like your spice, Taco Pica (shout-out!) in Saint John, NB has an very spicy sauce made from habenero peppers. I am not one to handle a real hot meal but a taste of habenero is worth the warm tummy sensations after the fact. I've been told that habenero can be put on all kinds of foods, even fried eggs for flavouring and that it can clear out the sinuses, which I can definitely vouch for. 

Most times when I make this meal, I'll make the soft tacos for supper (with a side of rice and salad if we're up for it). Then for lunch the next day, I side-step the tortillas (left-over snack idea: they are great used as dipping material for hummus) and have the bean mixture and toppings on top of a bed of rice. It's really very good and gluten-free. Yum.

You'll need:

A bowl
A cast iron skillet
A garlic press
A sharp knife
A wooden spoon
Tortilla ingredients:

2 cups of unbleached, all-purpose flour
1/4 cup of ground flax seeds
1/2 tsp of salt
2/3 cup of warm water

Mix all of the ingredients together, form a ball, and leave in the bowl covered with a tea towel for 20 mins. Turn the cast iron skillet onto a low to medium heat. Divide the mixture into 8 pieces. Sprinkle flour onto the rolling surface and rolling pin. Roll dough into flat, roughly even circles. Grill the tortillas for 30 seconds on each side (slightly browned)

Next, the beans can be warmed up. There's no need to clean the pa as the bits of flour thicken the mixture. Add some oil to the pan and 1 can of rinsed black beans to the pan. Add 1-2 cloves of minced garlic and some chopped onion. Lastly, add a dash of hot sauce (chipotle or habenero) and let it all simmer for a few minutes.

Pull out some serving bowls and place some spinach, yogourt, grated cheese, salsa and cubed avocado in them and make your tacos!

1 comment:

  1. Thank you, Sabrina, for sharing this tortilla recipe. I recently trying making white flour tortillas and love them. So much better then the store bought you are right. But now I have another version to try and, I'm sure, love.