Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

I love these black bean tacos!  They are easy to make and so flavorful! 

Ingredients:
2 cups black beans, cooked
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons dried cilantro (or 2 tablespoons fresh chopped cilantro)
4-6 ounces pepper jack cheese, grated
2 tablespoons olive oil
8 corn tortillas

Directions:
Lightly puree or mash black beans, mix with cilantro and spices.  Grate cheese and have it ready.  In a large non-stick skillet add a few tablespoons of oil and heat over medium-high heat.  Add one corn tortilla at a time and let each get hot in the oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla so it holds its shape.  As the first tortilla cooks, move it to the side and do a second.  Repeat.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.  Serve tacos with toppings such as hot sauce, salsa, avocados, and sour cream.
*Note: corn tortillas are resilient to heat, don't worry about burning them.  Just cook them on each side long enough to get them really crispy!


By: Endless Summer

Chicken Enchiladas with Sour Cream Sauce

I LOVE Mexican food, especially enchiladas. I made these for lunch yesterday and shared with my parents. They are sooo good! Jim doesn't like Mexican food but I'm going to see if he'll try these next time I make them. I'll make a convert of him yet :)

Chicken Enchiladas with Sour Cream Sauce

Ingredients:
12 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies (optional)

Directions:
1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

By: Joyful Momma's Kitchen