Name: Soft Tacos with Beans and Salsa
Ingredients: 1 1/2 lb Dried pinto beans; 1/4 c Corn oil; 2 c Chopped green onion; 1 c Chopped yellow onion; 1 tb Minced garlic; 2 ts Ground cumin; 2 ts Dried oregano; Salt -- to taste; 24 Corn tortillas; South-of-the-Border Salsa; (doubled) -- see recipe

Here are four differences between deceit and honesty in our hearts: One, a deceitful heart doesn’t know its sins because it doesn’t want to know. But an honest heart is saying, “I’m listening. I’m open.” Two, a deceitful heart is more alert to how a sermon applies to someone else. But an honest heart is too concerned about itself to be busy with other people’s weaknesses. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God Himself. But an honest heart says, “I need to get in gear.” Four, a deceitful heart delays response: “I’ll get around to it. But I just can’t right now.” An honest heart puts God first: “Lord, whatever You want, even right now.”

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican	12	Servings

INGREDIENTS

1 1/2	lb	Dried pinto beans
1/4	c	Corn oil
2	c	Chopped green onion
1	c	Chopped yellow onion
1	tb	Minced garlic
2	ts	Ground cumin
2	ts	Dried oregano
		Salt — to taste
24		Corn tortillas
		South-of-the-Border Salsa
		(doubled) — see recipe

INSTRUCTIONS

1. Soak beans overnight in cold water to cover. Drain and place beans in
large pot. In a large skillet over moderately low heat, warm oil. Add
onions and garlic and saute until fragrant (about 3 minutes). Add to beans.
Add cumin and oregano and enough cold water to cover. Over high heat bring
to a simmer, then reduce heat to maintain a simmer. Cook until beans are
just tender (about 1-1/2 hours). Season with salt. Cool, cover, and
refrigerate for up to 2 days, if desired.
2. To steam tortillas: Wrap tortillas in a damp tea towel and heat over
simmering water. To fry tortillas: Fry on both sides on a griddle or in a
lightly oiled skillet, then stack and wrap in napkins.
3. To serve, reheat beans; taste and reseason if necessary. Place a scoop
of hot beans on each tortilla and top with 2 tablespoons salsa. Either roll
tortillas or serve open-faced with the chili on the side. Or, serve beans
and tortillas family style, allowing guests to make their own soft tacos.
Recipe By     : The California Culinary Academy
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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