A Stand for Tacos
With all the cooking going on around here lately, we eat a lot of new dishes, but go back to favorites frequently--mostly when I'm feeling lazy or uninspired. We eat these tacos often--they are easy, fast, and delicious. I'd serve these tacos to people I was trying to win over. They're much different than what I think of when I think of a regular taco--there's no meat, just beans; there's goat cheese; and there is a lot of cabbage. You can still have your meaty taco with shredded yellow cheese and pico de gallo, but add these to your tacosphere. There's room.
That's right! There's room in your belly!
This is one of the few of my recipes I consider an original. I saw a recipe for black bean tacos on Epicurious and built a recipe around my tastes and preferences. A couple of notes:
Beans: I usually cook dried beans instead of using canned. I cook a pound or so of beans at a time, which yields roughly six cups of cooked beans, and then I freeze them in two- or three-cup batches. Besides giving better-tasting beans, this is more economical than using canned beans. On top of that, the BPA and DEHP used in some canned goods present health concerns. Canned beans work just fine too though.
Tortillas: In the great debate of flour vs. corn tortillas, I am firmly on the flour side for this recipe. I once tried adding a little virtue by using whole wheat tortillas. Let me say: Get your virtue somewhere else and go with white flour tortillas. I've made my own tortillas before, but they've never been pliable enough to withstand the folding required here. I'm sure that fresh, homemade tortillas would propel these tacos to worldwide fame, but in the meantime, I suggest the handmade flour tortillas from Trader Joe's.Crispy Black Bean Tacos