Taco with black beans

Taco with beans was another impulse cooking on a lazy weekend. Aaaand it was super delicious. Almost felt like being in a Mexican household. The aroma of black beans, jalapeño and olive oil filled the house and we enjoyed tacos sitting in a lovely sun. Since the first time, have tried this another 4 times and each time it is a pleasure to the taste buds.

Preparation time: 30 min

Ingredients (6 tacos):

Boiled black beans – 2 cups

Onion chopped – 1 medium 

Tomato chopped – 1 medium 

Salt to taste

Red chilli powder – 1 tsp

Garam masala – 1/2 tsp

Mozzarella shredded – 1.5 cups

Taco shells – 6

Olive oil

Avocado – 1 ripe

Lemon juice – 1 tbsp

Salad (Chopped tomato, chopped onion, chopped coriander mix) – 1 small bowl

Black olives chopped – 3 tbsp

Red chilli Mexican sauce – 1 small bowl

Method:

Take 2-3 tbsp of olive oil in a pan and add onions. When onions are nice brown add tomatoes and fry until they leave oil on the sides. Now add black beans (without water), salt to taste, red chill powder and garam masala. Mix well and fry until the beans are a bit dried out. Add jalapeños and mix well. Fry for another minute. When ready take off flame and keep aside.

Heat the microwave at 180 degree Celsius. On the side arrange taco shells in a tray. In each shell add 2-3 tbsp of black beans and top up with olives and cheese.

Place the tray in the oven and keep watching. Take out as soon as the shells turn slightly brown. Taco shells are sensitive to heat and can burn easily. I used approx 6 min of oven time.

Peel the avocado and mash the fruit in a bowl. Add lemon juice and salt to taste.

Serve hot tacos with salad, avocado and chilli sauce or salsa. 

Quesadillas

  

Made this over a weekend together with my partner – and loved it. I have my mouth watering when I looked at this picture again. Wow they were fabulous and I must make them again.

Preparation time: 15 min

Ingredients (8 quesadilla):

Wheat tortillas large – 4

Sliced Mushrooms – 2.5 cups

Zucchini chopped – 2 cups

Red bell pepper – chopped – half cup

Cheddar cheese – grated – 1 cup

Fried and mashed black beans – 6-8 tbsp

Jalapeño – 1/2 cup (adjust to taste)

Olive oil

Salt to taste

Red chili powder (optional)

Salsa 

Method:

Take around 2-3 tbsp olive oil in a pan and stir fry mushrooms until they lose all water and are but dry. Add zucchini, red bell pepper and stir fry veggies until cooked. I like to keep the veggies a bit crisp and not mushy in quesadilla. Now add jalapeño and salt as per taste. Add 1/2 tsp chili powder. 

Now take a skillet and brush the surface with oil. Place the tortilla on top and heat from both sides until the tortilla is slightly brown and slightly crisp. Remove the tortilla from skillet and keep aside. Now take another tortilla and again heat slightly from both sides on the skillet. Now time is of the essence – as we do not want to burn the tortilla. So quickly cover the tortilla (the one on the skillet) with a layer of black beans, cheese and veggies. Cover with the tortilla we had kept aside earlier and carefully turn the whole quesadilla over so that it is nice brown and crisp on both sides.

Take off the flame, cut into four quarters and serve with salsa and guacamole.