As soon as I saw this picture on Pinterest I knew I had to try these tacos. I’m already obsessed with anything in a taco, but these with their (semi) homemade shells looked too good. This might even be a method I implement more often. Frying my own tacos shells, baking my own would work too. I need to look into buying something along the lines of this, Chicago Metallic Baked Taco Rack
While at Publix for my weekly trip yesterday I was looking to find organic taco shells, since they are made with corn where you are most likely to find GMOs, but I couldn’t find any in the ethnic aisle. Organic corn tortillas seem like they would be a lot easier to find, so making my own shells seems like a great option.
Not only did these shells taste really fresh, they had a slightly crunchy, but slightly chewy texture that was a perfect balance.
- 2 cups prepared black beans
- ½ cup red onion, minced
- 2 roasted anaheim peppers, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons cilantro, chopped
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons olive oil
- Salt and pepper
- 8 corn tortillas
- 1 avocado, sliced for garnish
- Greek yogurt, for garnish
- Hot sauce, for garnish
- In a medium bowl add beans, onion, pepper, cumin, paprika, and cilantro. Add a pinch of salt and lightly mash ingredients together.
- In a large skillet add enough oil to lightly coat the bottom of the pan, heat over medium high heat.
- Working quickly, add one corn tortilla at a time, flat into the oil, then add ¼ cup of the bean filling to one half of the tortilla, top with shredded cheese and using a spatula carefully fold the tortilla over to form a shell. Press the tortilla down to hold the shape. If you are using a 12” skillet you should be able to cook about 3 tacos at a time.
- Cook 3 minutes on first side, flip, and cook an additional 3 minutes on other side.
Adapted from Endless Simmer
Welcome to supperforasteal – Helena Here, but friends call me Lane! 