Breakfast Bean and Cheese Tacos
Tacos de Frijol y Queso para DesayunoYes, airport food can be inspirational! In Puerto Vallarta, before a morning departure, some friends and I ate breakfast in the airport's restaurant and we all agreed that the black bean taco was worth duplicating at home. Soft corn tortillas were folded in half, not rolled, after being filled with well-seasoned black beans and cheese, and ranchera sauce was spooned on top. Eat these tacos with a knife and fork.
Ingredients
Makes 4 servings
- 2 cups Basic Pot Beans or canned
- Ranchera Sauce
- 1 tablespoon olive oil or vegetable oil
- ¼ medium white onion finely chopped
- 1 medium tomato peeled and finely chopped
- 1 serrano chile finely chopped with seeds
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 8 corn tortillas
- 1½ cups shredded Monterey Jack cheese
Instructions
- Prepare the beans, if making homemade.
- Then, prepare the ranchera sauce.
- Set aside and keep warm.
- In a medium saucepan heat the oil over medium heat and cook the onion until it starts to brown, 3 to 4 minutes.
- Add the tomato, serrano, and oregano.
- Cook, stirring, until the tomato juices reduce, about 4 minutes.
- Add the beans and cook, stirring frequently, until thickened, about 5 minutes.
- In a dry skillet over medium-high heat, warm the tortillas, 1 at a time, until limp.
- Cover the tortillas with a clean kitchen towel to keep soft and warm until all are heated.
- To assemble, put about ¼ cup beans on half of each tortilla, add about 2 tablespoons of cheese, then fold in half.
- Put 2 filled and folded tortillas on each of 4 plates.
- Spoon heated ranchera sauce on top, sprinkle with the remaining cheese, and serve at once.
