Beef & Black Bean Tacos

It was one of those weeks where I rejoiced over my omnivore status. My brain has desperately needed the amino acids to cope with my workload. Also, Whole Foods was selling local ground beef for, like, $4 a pound. Are you kidding me?! Even my burnt-out brain, failing to achieve its normal level of synapses, knows a good grocery decision when it processes one. Plus, I’ve actually been to the farm where the cows/food are raised. (I find that connection very reassuring.)

Unfortunately, this week promises to be equally demanding. At least I have these leftovers to provide me with glorious neurotransmitters. I’ma need ’em.

Beef & Black Bean Tacos:
Ground beef (about a pound)
Canola oil
1 red onion
4 cloves of garlic
1 can black beans
1 jalapeño
a few sprigs of cilantro
1 lime
a few generous shakes of cayenne pepper and oregano
1 small can of tomato paste
flour or corn tortillas
cheese (cheddar, Colby Jack, or a four-cheese blend)

1) Add a bit of Canola oil to a pan on medium heat. Add the beef and stir regularly to brown.
2) Meanwhile, add some Canola oil to another pan on medium heat. Add diced onion, garlic, and jalapeño. Cook until soft.
3) Drain the beef of any excess water. Stir in cayenne pepper and oregano. Add to onion mixture.
4) Add black beans, cilantro, and tomato paste. Combine well and cover. Cook for about 10 minutes.
5) Heat a frying pan on low-medium heat. Place tortilla on pan, add cheese and let melt briefly. Top with beef filling. Fold over and weigh down with a heavy pan, pot, or heat-safe dish. Cook for two minutes per side.

So, perhaps these are taco-dillas. In any case, they pair well with salsa and some sour cream since they’re stable enough to take cold dips.

What’s your favorite Tex-Mex meal? I love spicy food and am trying to increase my repertoire.

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