Tinfoil Chef

I like Mexican or Tex-Mex food but aside from Taco Bell, which doesn’t really count, there isn’t much in the way of options in this neck of the woods and the one or two possibilities that I can think of are just a little too pricey for my taste. This has the advantage of not only being a LOT less expensive, it’s also lower in fat.

Rince and drain a can of black beans and mix them together with a can of stewed tomatoes, a couple teaspoons of chili powder, and a teaspoon of oregano in a saucepan. Cover and simmer for about five minutes.

Then uncover it and continue simmering for another five minutes while stirring it and crushing some of the beans against the side of the pan. Then set it aside briefly.

Warm up 22 corn tortillas according to the package directions and keep them warm under a hot, damp cloth. Put a tablespoon of the bean mixture in the middle of each tortilla. Sprinkle a rounded teaspoon of fine chopped green onions and then a tablespoon of shredded cheese.

Fold opposite sides of the tortilla over the top of the mixture twice and put ‘em folded side down on a non-stick pan. When all of them are made up, cover and cook them over a low heat for 3 to 5 minutes until they’re heated all the way through and the bottoms are crispy.

1 16oz can of black beans
1 8oz can of stewed tomatoes
2 teaspoons of chili powder
1 teaspoon of dried oregano
22 6-inch corn tortillas
1 cup of finely chopped green onion (including the tops)
1 1/2 cups shredded cheese

 

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My latest vlog posting. (Warning! This video contains an annoyingly cute kitten! *grin* )
 

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