Soft Tacos With Beans And Salsa

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David Platt

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	T	Minced garlic
2	t	Ground cumin
2	t	Dried oregano
		Salt, to taste
24		Corn tortillas
		South-of-the-Border Salsa
		doubled see recipe

INSTRUCTIONS

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. 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. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 185 Calories From Fat: 23 Total Fat: 2.7g Cholesterol: 0mg Sodium: 209.4mg Potassium: 294.4mg Carbohydrates: 35.9g Fiber: 6.1g Sugar: <1g Protein: 6.3g