Monday, May 4, 2009

Pan Seared Refried Black Bean Tacos with Cilantro-Key Lime Salsa and Chevre

originally posted at Vivanista April 30, 2009

Cilantro-Key Lime Salsa with Chevre
  • 4 medium ripe tomatoes, peeled, seeded and diced
  • juice of 3 Key limes
  • 2 tablespoons cider vinegar
  • 2 oz goat cheese, cut into small pieces
  • 1 fresh jalapeno pepper, seeded and minced
  • ¼ cup fresh cilantro, chopped
  • 1 medium red onion, minced
  • 1/2 teaspoon granulated sugar
  • salt and black pepper to taste
Stir together all of the ingredients except the chevre, then fold in the chevre until evenly mixed.

Refried Black Beans

  • 1 30-oz can of black beans
  • 1 large Anaheim pepper
  • ½ red onion, diced small
  • salt and pepper to taste
In a large sauté pan over medium heat, add the oil, onions and Anaheim pepper. When the onions are soft and translucent, add the beans. Smash the beans through a slotted spoon or similar utensil until they are fairly smooth.

Pan-Seared Tacos

  • 15 corn tortillas
  • 2 oz chevre
  • small amount of oil for the pan

Drop 2 or 3 tablespoons of cooking oil into a large sauté pan over med-high heat. Layer 5 corn tortillas evenly around the pan, letting them overlap. Add a dollop of refried black beans to the center of each taco. Add a dollop of cilantro-Key lime salsa to the center of each taco. Fold each taco over in half, and allow to cook until the bottom side browns thoroughly, then flip each one over and finish on the other side. Transfer to a platter and repeat with the next 5 tacos.

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