Monday, January 31, 2011

Black bean tacos (p. 189)

I decided that Josh and I needed a taco night so I whipped up some TJOC taco meat (delicious and as easy as a spice packet [no exaggeration, super easy]). I thought it would be the perfect time to make Black bean tacos (p. 189) since I love TJOC's refried beans recipe.

I made the refried beans, spread them on a tortilla, sprinkled Monterey Jack cheese on the top, and was finished!:

Super, super easy. You could use canned refried beans if you wanted to speed things up but homemade beans are so, so, so much better. My favorite part of this recipe? I didn't use black beans and, yet, TJOC calls them black bean tacos--the refried beans recipe says pinto or black beans and I like pinto beans much better.

Not much to blog about--the recipe was good but not very excited.

Random facts:
  • Wikipedia says that the term "pinto bean"comes from the Spanish frijol pinto which is literally "painted bean". So that means pinto horses are painted horses. Neat!
  • Pinto beans are usually used for refried beans in American Tex-Mex food and Northern Mexican food, while black or red beans are common in other parts of Mexico (Wikipedia). Anyone have any experience with this?
  • The term "refried beans" is based on a mistranslation. It does not refer to being fried twice (Wikipedia)

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