29 March 2016
Gooey baked black bean tacos
I'm not even sure this is a legit recipe. It started with a bunch of leftovers: some cooked black beans, random scraps of different kinds of cheeses, and a few tortillas that had been sitting in the fridge for too long, getting all fridgey-tasting. I amended with some fresh and frozen vegetables, cranked the oven, and here's what resulted:
Preheat the oven to 425F. Line a baking sheet with some foil.
Taco filling: black beans, finely chopped onion, corn (fresh or frozen and thawed under some hot water), and sliced or crumbled cheeses (queso, pepper jack, smoked gouda, cheddar...).
To assemble: warm the tortillas a bit in the microwave so you can bend them (I recommend flour for their flexibility). Cover one half of each tortilla with the above ingredients in whatever ratios you have or prefer, and fold the top half of each tortilla over that filling, like you're putting it to bed. Lay the tacos on the lined baking sheet and pop in the oven for 15-20 minutes, or until the top is golden. Flip them over and cook another 5 minutes or so to avoid sogginess.
Make a little salad: toss some lettuce, fresh cilantro, red onion, corn, and red bell pepper together. Squeeze some lime juice over the top and sprinkle with a little salt.
Serve the tacos with the salad, sour cream, lime wedges, and your favorite hot sauces.