Hangry? Need to eat RIGHT THIS MINUTE? Settle down, take a deep breath, and reach for the pantry.
These black bean tacos are ready to eat in 10 minutes or less.
Black bean tacos are a savior in our kitchen. We too often find ourselves without a plan for lunch or dinner or unexpected guests. Of course, everyone’s ravenously hungry and I better produce some sustenance IMMEDIATELY or someone’s going to get hurt. These super-fast, ultra-simple tacos always deliver.
We will make a double batch of these beans for folding into breakfast burritos or to round out a south-of-the-border-inspired menu with its ubiquitous companion, Mexican rice. While we prefer to make our beans from dried, THIS IS AN EMERGENCY, so we do keep a few cans of beans on hand. Sure, canned doesn’t taste the same, but they can be good in a pinch.
Begin by sautéing minced garlic in smoky bacon drippings over medium heat. For a vegetarian version, substitute avocado oil or vegetable oil for the bacon drippings. Once the garlic is aromatic, add the beans and mash to a coarse consistency. If there is a little extra liquid in the pan, just gently cook it off a bit. The beans should be a little gooey and not too runny. You’re only heating the beans through, so it doesn’t need to take more than seven or eight minutes.
Meanwhile, lightly toast the corn tortillas directly on an open stove burner or grill, being careful not to singe your fingers. Toast the tortillas until they have a bit of char on them. This will makes them sturdier, preventing disintegration during filling and eating.
Sprinkle on some cheese and garnish with chopped cilantro leaves and a few pickled red onions. Spoon some salsa verde with avocado on top, and devour immediately.
Black Bean Tacos
Equipment
- Medium sauce pan
- Potato masher or sturdy wooden spoon
Mise en place
- 1 tbsp bacon drippings, or avocado, olive or vegetable oil
- 2 cloves garlic minced
- 1 can black beans do not drain
- 8 ea corn tortillas
- 1 oz cotija, queso fresco, feta, goat, or monterey jack cheese
- 4 springs cilantro leaves removed and coarsely chopped. Save the stems for another use.
Method
- Heat fat or oil in a medium saucepan over medium heat.
- Add the garlic, and stir until fragrant, about 1 minute.
- Add the beans, stir, then mash the beans with the potato masher or wooden spoon until the beans resemble a coarse texture. Cook beans about 7-8 minutes, until heated through.
- Heat the tortillas on an open flame, turning until you see some light charring.
- Put two tortillas on a plate, fill with a spoonful of beans, sprinkle cheese on top and garnish with cilantro.
Hi Mr and Ms G!! I make something similar often, but I am going to try mashing the black beans like this because it sounds like a revelation. Cheers!