This recipe gets it's authentic taste from the freshly cooked flour tortillas, and refried black beans. Once you taste this, you'll never want to go back to a taco drive-thru.
Prepare the fresh veggies and set aside. In a dry, 2-qt non-stick saucepan over medium heat, toast the chili powder and cumin for a couple of minutes, stirring frequently, until your can smell the fresh-toasted aroma. Add 1/4 cup corn oil and allow to preheat.
When preheated, add the white portions of the green onion and the chopped garlic. Stirring frequently, cook until translucent. Add refried beans and mix well, until beans have thinned. Add rinsed black beans and stir to incorporate. Turn heat to low, and allow to continue heating.
In a large skillet, add enough corn oil to completely immerse tortillas (about 1/2 to 3/4 inch). Turn heat to med-high and preheat oil. When heated, fry one tortilla at a time turning over once. You will know tortillas are ready to turn, when they begin to form air pockets and turn a golden-brown color on the underside. This happens quickly. Cook time is about 30-45 seconds on each side.
Turn over and with a spatula, press the tortilla flat, forcing the air pockets out, and continuing to fry the other side until golden-brown. Remove from skillet and allow to drain on paper towels or a platter.
On a fried tortilla, layer refried beans, sprinkle with cheese, lettuce, tomato, olives, green onions, and top with guacamole or avocado, sour cream, and/or salsa.
Prep time: 30 minutes
Feeds 4 hungry people
By Wallace from Little Rock, AR
it sounds great my husband will love it, thanks
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