Meatless Monday: Black Bean Tacos

We love Mexican food, and serving in Cameroon doesn’t stop us from eating it!  It just means we have to put in a little more effort to enjoy a good Mexican dinner, but, it is always worth it! While tacos typically thought of having a ground beef filling, we made this version of tacos with a spicy black bean filling, topped with fresh onion, tomato, lettuce and avocado.  It definitely satisfies our cravings for tex-mex!

Homemade Corn Tortillas (makes 8 thin tortillas):
¾ cup white flour
¾ cup corn flour (otherwise known as couscous de maize flour, if living in West Africa)
3 TBSP oil
½ cup warm water
½ TSP salt

Directions:
In a small cup, add the salt to the warm water, dissolve.
Mix the flours together in a bowl, add the oil.
Mix with your hands until crumbly.
Add the salt water, a few tablespoons at a time, kneading together dough after each addition.  Add water only until the dough sticks together and becomes a dense ball.
Let the tortillas rest, even though they won’t rise, for about an hour.  Do not let rest for too long, trust me!
Divide dough into 8 equal portions, and roll out thin.
Cook on an un-oiled skillet on medium heat.  The dough will bubble and brown, cook each side for about 2-3 minutes.  Continue until all tortillas are heated.  Set aside until dinner.

Black Bean Taco Filling:
2 ½  cups prepared black beans (they need to be soft, so either take them out of a can, or soak/boil them until soft if you started with dry beans)
1 cup stock of your choice, since it is Meatless Monday, we used vegetable stock
2 TBSP cumin
1 TBSP chili powder
1 piedmont (or jalapeno, or Serrano, or whatever hot pepper you have available), minced
1 green bell pepper, diced
1 carrot, diced
2 tomatoes, diced
1 onion, diced
The juice of a lime
Salt and pepper to taste
*Any of the vegetables are optional , add more or take some out of the recipe depending on your preferences

Directions:
Add all ingredients together in a big pan, whatever you have that is most similar to a Dutch oven.
Bring to a boil, and reduce heat to let simmer.
Simmer until vegetables are soft and the stock is absorbed.
When finished, it should be thicker mixture of it all.

Serve with tortillas, and taco toppings of your choice.
See what we do with the leftovers tomorrow – – sometimes the leftovers are better than the dinner itself!

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