I have to admit that as we head into summer mode, I’ve been feeling rather lazy. For instance, I’ve been meaning to write up this blog post for a few days, but I’ve been a little lackadaisical about getting to it.
Luckily, this particular recipe, inspired by this post on The Kitchn, suits that type of laziness. Whether you’re trying to clear a pantry or just want to whip together a fast meal instead of resorting to takeout, these tacos are great for a quick but filling meal.
I’ve made the tacos exactly as written up on The Kitchn before, by using black beans, but this time I just wanted to cook largely relying on some food I had lying around with a minimal need to purchase extra stuff. I had a can of dark red kidney beans in my cabinets and figured changing things up couldn’t hurt. And I was right. Plus adding part of a chopped up pepper and corn to the mix helped add a little more variety in flavor.
I’ll happily admit that my tacos don’t turn out completely perfect each time I prep one, but the good news is that it doesn’t affect the outcome of your meal at all. The cheese oozes out onto the hot pan? You have a little crispy cheese to toss onto your plate when ready to eat. The ingredients are oozing out slightly as you fold the taco over? It’s OK — it will still taste good.
And then of course, you can customize the final product to your taste — add sliced avocado, salsa or sour cream like I did. Maybe toss on a little hot sauce. You really can’t go wrong here.
- Makes 8 tacos
- 15 oz. can of dark red kidney beans
- 1/2 cup red onion, minced
- 1/4 red pepper, minced
- 1/4 cup corn kernels (allow them to thaw if frozen)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Pinch of salt*
- 4 to 6 oz grated Pepper Jack cheese
- 2 tbsp neutral cooking oil (I tend to use avocado oil these days)
- 8 corn tortillas
- 1. Put the kidney beans, red onion, red pepper, corn, cilantro, cumin and chili powder in a medium bowl. Add a dash of salt, then mix and mash up the ingredients. Keep the cheese ready.
- 2. Put 2 tablespoons of oil in a large nonstick pan and heat over medium-high heat. Add a corn tortilla and let it heat up for a few seconds before adding about 1/4 of the bean filling on top of it. Put some of the grated cheese on top, then using a spatula, gently fold over the taco and press down.
- 3. Heat each side of your folded up taco for a couple of minutes each to let things get crispy and browned.
- 4. Repeat the process for the remaining tacos. You can add a little more oil if the pan gets dry. And you can also cook up to two or three tacos together in the pan, depending on its size.
- You can serve with toppings such as avocado, sour cream, salsa and hot sauce.
- * Depending on how salted your beans are, you may or may need to add a little more salt. I've cooked variations of this dish with pre-salted and unsalted beans and have made adjustments accordingly.
- Also, try not to overstuff the tacos when prepping them, but if you do (and I have myself), you'll still end up enjoying your meal.
- Adapted from Love Your Leftovers via The Kitchn.
Song Pairing: The Kills, “Future Starts Slow”
There is indeed a new Kills album out, but I’m going back to the opening track from their 2011 album Blood Pressures. From its opening drumbeat and catchy guitar riff to the well… angsty lyrics, there’s a sense of energy and urgency that suits the weeks building up to the official start of summer just perfectly. And why not have some tacos sizzling on the stove while you’re moving to these beats?