Friday, November 13, 2009

Foodie Friday: Black Bean Tacos

This is the first foodie friday that I am posting one of my very own creations! Okay, so really this is the only recipe I've actually dreamt up that I make with any sort of consistency, but that's okay! You have to start somewhere and as someone who has been very dependent on cookbooks until fairly recently, I'm pretty darn proud of this one.

Bonus: it only uses one pot, one cutting board, and one knife. Which, if you are a messy cook like me, can be a great relief on a night you want to cook but don't feel like doing a bunch of dishes.

Natty's Black Bean Tacos
  • 1 T olive oil
  • 1/4 onion, chopped
  • 1 clove garlic, minced
  • 1 can black beans, drained & rinsed
  • 1 can of corn, drained & rinsed
  • 1 can of rotel
  • 3-4 adobo peppers, chopped
  • 6-8 jalapeno slices, chopped
  • 1/4 C tequila
  • 1/4 t cumin
  • 1/4 t oregano
  • 1/4 C cilantro, chopped
  • juice of a lime
  • tortillas
  1. Saute the onions in olive oil until translucent. Add garlic and saute for a few more minutes. (hey this is my own recipe... exact timing is irrelevant!)
  2. Add remaining ingredients (except tortillas, duh) and simmer over medium low heat until some of the liquid reduces. About 10-15 minutes.
  3. Serve on tortillas, with a dollup of sour cream to cut the heat if you so desire, and a pinch of mexican blend cheese.
  4. Mix up a batch of margaritas to go alongside.
  5. Enjoy!
Chef's notes (ha! love saying that!): I like things SPICY. I mean, to the point where I'm sweating profusely, spicy. Therefore, if you are a pansy like things less spicy, please reduce the amount of jalapenos and, most importantly, the adobo peppers. Those little suckers are HOT. I wouldn't leave them out completely though because they give it a nice smoky, chipotle-esque flavor.

Also, the past two times I've made it, I've added chicken breasts cut up in small pieces. To make this even easier you can buy those little precooked grilled chicken strips and just chop them up. Throw that in the pot with everything else to make it a little more substantial.

Lastly, I was drinking a red zinfandel while I was cooking and the flavor of the wine completely changed with the food (in a good way!). I don't know if it was the smoky adobo peppers that paired well with the juicy quality of red zin, but I would highly recommend it if you would like to forgo step #4.


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