Bean Tacos

These could've been burritos, but I filled them up too much. In fact, they were supposed to be burritos.

Rice filling:
1 cup rice
1 can Ro-Tel Mexican lime and cilantro (drain and reserve liquid)
.25 cup frozen corn kernels
1 tablespoon each: dried bell pepper, dried carrot (optional)
1 tablespoon lard or vegetable oil
salt
water added to reserved liquid to make 15 ounces

Heat lard or vegetable oil in a saucepan. Fry rice until it's golden. Add vegetables, salt and liquid and bring to a boil. When boiling, cover with a paper towel, then with the lid. Reduce heat and cook over low heat for 10 minutes. Let stand, covered, for 20 minutes.

Bean filling:
1 cup small red beans
water
1 teaspoon epazote
1-2 tablespoons lard or vegetable oil
salt and pepper to taste
.25 teaspoon chili seasoning
reserved cooking liquid

Soak beans in water overnight. Drain and add to a pot, then cover with water. Add epazote (in cheesecloth or in a tea ball) and simmer for 2 hours, or until slightly overcooked. Remove epazote and let stand until cool. Heat a pan and add lard or vegetable oil. Add beans, salt, pepper and chili seasoning, plus enough of the cooking liquid to mash the beans easily. Which means, mash the beans as they cook.

Construction:

Lay out a tortilla (I actually used 2 of them because I made them very heavy) and top with a couple large spoonfuls of the rice. Add a layer of shredded cheese, then a quarter of the beans. Makes 4.

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