RECIPES: CRISPY BLACK BEAN TACOS WITH YELLOW RICE

L
iving in a city like New York, there is no shortage of delicious food options. With so many great choices, you can literally spend half of your month’s rent eating out. As a man, there is nothing more empowering than knowing how to put together a great meal, whatever the circumstances may be. What’s even better is finding a great, authentic Mexican restaurant right in your own apartment or home. Sometimes your typical hard-shell taco night can be a bit plain. Another problem might be a dietary restriction. Black beans are a healthy alternative and a great source of protein compared to other fatty meats. Instead of your typical chicken or fish tacos, we recommend these delicious, crispy, black bean tacos with some simple yellow rice. They are not only easy to make, but based on our GMM recipe, you should have plenty for lunch the next day. Why should you spend another $15 dollars on some average meal when you’re the one who constantly has the best lunch among your office?!? Enjoy.


INGREDIENTS

2 cups (cans) black beans
½ cup red onion, minced
1 tsp cumin
1 tsp paprika
1 tsp chili powder (optional)
2 TBS cilantro, chopped
4-6 ounces pepper jack cheese or Mexican blend
2 TBS vegetable oil
Pinch of salt and pepper
Tortillas (corn or flour) (12 pack)

PICO DE GALLO

1/4 cup Cilantro, fresh
2 Lime (juice)
1 Jalapeno, small
1/2 cup Red onion
8 Roma tomatoes or 2 Large Slicing Tomatoes
1tsp Minced Garlic or Garlic Power
Salt (to taste)
Pepper (to taste)

EXTRAS

Avocado
Yellow Spanish-style rice
Sour cream / crème fraiche

DIRECTIONS

– Before starting any stovetop cooking, prepare pico de gallo mix by combining tomatoes, red onion, jalapeno, lime juice, garlic and spices. Set in fridge for 20 mins

– To prepare your beans for the mixture, take a non-stick pan and open and pour 1 can fully into pan (juice and all), rinse off beans from second can and throw in pan. (You can dump both cans in, but only adding a little bit of liquid keeps the beans moist but not soggy)

– In a medium bowl, add warmed beans with red onion, cilantro, and all spices. Add a pinch of salt and lightly mash all of the ingredients together.

– In a clean, large, non-stick skillet, add a few tablespoons of oil and heat over medium-high heat.

– Take 1 tortilla, add about 1/4 cup of the bean filling and sprinkle on cheese. Fold into half circle and place into pan.

– Let fry about 3-4 mins and using a spatula, flip and fry for another 3 mins.

– As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once.

– Serve tacos with toppings, such as hot sauce, salsa, avocados, and sour cream.

TIP: WANT THE FULL AUTHENTIC MEXICAN RESTAURANT EXPERIENCE? TRY A CLASSIC MARGARITA OR THE BLOOD ORANGE VERSION IF IT’S TIME TO UNWIND FOR THE NIGHT.

About The Author: StevenDElliott

Steven is the founder of Genuine Men’s Magazine. He graduated Drexel University with a Bachelor's degree in Graphic Design. Along with his passion for photography and design, Steven loves helping men find new and emerging menswear brands and offer his opinions when it comes to real-life situations.