Wednesday, August 12, 2009

Refried Black Beans & Beef Tacos

This is what we had for dinner last night. I was in a pinch. I had leftover pot roast and wanted shredded beef tacos. I was out of canned refried and no time to make homemade. I didn't have premade taco shells but did have corn tortillas. Worked out great.

For the Beans:

1-2 cans black beans
1 TBS olive oil
2-3 TBS salsa or chopped green chilies
2-3 TBS grated cheese

Heat oil in pan. Drain beans, then add to pan. Use a potato masher to stir and mash a bit. When you achieve the desired consistency, add cheese and salsa.

For the taco shells, heat about 1 inch of oil in wok or frying pan. Bring edges of tortilla together so it is gently folded. Hold with tongs and dip fold into hot oil. Hold for 20 seconds or so until the bottom is somewhat formed. Lay shell down into oil and let one side cook. Flip over and lightly brown other side. Drain on paper towels. For a softer shell, leave tortilla open and lightly fry each side 15-20 seconds. Remove from pan and pat with paper towel to remove excess grease. Serve warm. Experiment a little to find how crisp you like your shells.

Shred leftover pot roast in food processor. Add 2-4 TBS beef broth and heat gently in skillet. (I usually just throw mine in the crockpot on high and let heat for about an hour or until I have beans, shells or whatever else I need to do.) You can add a bit of taco seasoning if desired.

Serve tacos with shredded cheese, lettuce, chopped tomatoes, sour cream, guacamole, avocado, olives, and of course salsa & refried beans.

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