Black Bean and Corn Tacos

Sorry for the hiatus. Since school let out in May, I've been home a grand total of maybe a week. It's been fantastic traveling everywhere (Hawaii, NYC, DC, Florida, the great metropolis of Mantachie), but it hasn't allowed for much cooking. If you know me, though, stick me on a plane/train/car and take me somewhere, and I'm happy. I have a gypsy soul.

Two disclaimers here:

1.) This is the first time I've tried to post a blog from my phone. If the quality isn't up to snuff, I apologize.

2.) I didn't really measure much for this recipe, so you're going to get my best estimate.

Okay, to the tacos!

1 tbsp olive oil
1/2 medium onion, chopped
2 cloves of garlic, minced
1 can of black beans, drained
1 1/2 cup corn kernels (fresh or frozen)
1 small to medium tomato, diced

(The spices are a very rough estimate. I just add until it tastes right.)

1 tsp cumin
1/2 tsp chili powder
1/4 cup fresh cilantro

I also had a bottle of southwestern seasoning mix that I added about a tsp of, but if you don't have any, don't worry about it.

To make you taco filling:

Heat the olive oil in a skillet on medium heat and add the onions. Sauté until soft, then add the garlic and sauté for a minute more. You'll smell it when the garlic is ready.

Next, add your black beans, corn (doesn't matter whether it's still frozen or not), tomato, and the spices along with some salt and pepper. Stir it together until well mixed and cook until black beans become mushy and the corn is soft (about 5 minutes-ish).

Set this on a back burner on low while you make fresh tortillas (should you choose... It's a very tasty path to follow...come to the dark side...). It's really not as difficult as it sounds, and they taste sooo much better than the ones you buy at the store.

For the tortillas, you will need cornmeal flour (such as Maseca...you can find it in the Hispanic section of most grocery stores). Follow the directions on the bag to make the number of tortillas you desire. I made 8, and it was a good amount for this recipe. The main thing to remember is that your dough will be on the dry side when you mix in the water. It should be barely holding together. If your dough is too wet, it will make pressing the tortillas very difficult. Forewarned is forearmed.

To smoosh your tortillas if you don't have a tortilla press, (If you do, congratulations. I doubt I need to tell you how to use it.) take two pieces of wax paper, place a ball of the Maseca between them, and squish it with a heavy pot. It probably will still be a little thick unless you have impressive arm strength, but this will give you a nice round shape. Go at it with a rolling pin until it is around 1/8 of an inch thick, trying to maintain the round shape as well as you can.

From this point, dear reader, I feel like you are competent enough to read the directions on the bag for cooking, so I won't repeat them here. When the tortillas are done cooking, though, it's important to keep them warm and moist inside of a towel so that they don't dry out.

And there you have it! Serve with your favorite taco toppings. As they stand toppings-less, they clock in at about 150 calories per taco, so enjoy a healthy, filling meal! Bon appetite! Whoops, that's French. Umm, bueno comiendo! (I think)

PS, if you have extra tortillas, try honey on them for dessert. One of my favorite tortilla treats!