It’s hard not to get drawn into the Mexican food love-in happening all over the internet this week – the power of suggestion is strong with me and all things edible, and so my mind started to wander down south and I pulled a stack of corn tortillas out of the freezer and went to the store to squeeze some avocados.
What I love about black bean tacos: I almost always have a can of black beans, which cost about a dollar, and which need minimal dressing up (chili powder, cumin, red onion, cilantro, lime, no particular measure) before being mashed, as-is, with a potato masher or fork. Feta or queso fresco or whatever kind of cheese you have or love acts as a deliciously melty, salty glue to hold the crunchy pockets together, which cook in less time than a grilled cheese sandwich. They’re far more stable than the yellow boxed kit version, reminiscent of both pizza pockets and hand pies, and if you were so inclined, you could load one up with an impressive amount of salsa/avocado/sour cream/all of the above.
If your corn tortillas tend to crack, give them a quick (the briefest) dip in water and throw into a skillet to warm/steam – they’ll be nice and pliable so that you can fill and fold them, then cook in a drizzle of oil until crunchy and golden. Or skip the water and toss them directly into the warm pan, spread half with black beans and crumbled cheese, then fold over the other side with your spatula and cook until crisp.
This is also a perfect sort of thing to make when you have a house full of kids or kitchen full of people, or any situation in which you need something snacky that’s filling enough to count as a meal.