Rick Bayless' "Emergency" Black Bean Tacos {Perfect for Busy Weeknights}

I have been feeling very overwhelmed lately thinking about the upcoming school year and the fact that we are having "in-person" classes. I am so worried about my co-workers and the kids and I'm trying my best to be optimistic, but I know the odds are that someone will end up with the virus. Don't get me wrong, I want to go back to school. I want to see the kids. I want to have class, but it keeps me up at night. I am really hoping that someone calls it soon and we end up doing 100% virtual. With cases spiking it is really the safest option.

In addition to worrying about going back "in-person" we lost a few people to budget cuts which means a new position for me. I will no longer be teaching reading intervention, which is my passion. Instead, I will now be teach math intervention, which is going to be a challenge for me as math is not my favorite. I know it will all work out okay, but everything is going to be so new and different.

I'm not embarrassed to say that I'm struggling. In fact, I think we should admit these things more often. Everyone struggles and no one should feel alone in their struggle. I allowed myself to take a break last week, but I forced myself to get it together this week for a post. I bought myself some cute little taco stands (the link is here and there are wonderful, two-sided with options to hold either two or three tacos, depending on the side you chose- not afilliated) and searched high and low for the simplest of taco recipes. Let me tell you, I found the very simplest of taco recipes and you should give it a try.

 Rick Bayless' "Emergency" Black Bean Tacos are perfect for a weeknight when you are feeling tired and overwhelmed with everything. Simply saute some black beans in bacon grease, or oil, with a little garlic, warm up some corn tortillas, and whip up a super Avocado-Tomatillo Salsa in the blender. You've got a really quick and delicious dinner that would pair very well with a frosty margarita.

This is another economical meat-free option for your pandemic pantry. Food prices continue to be astronomical where I am, with meat prices absolutely sky-rocketing. While I have been cooking a number of things, I don't feel right sharing the bacon-wrapped pork loin I made a couple nights ago, so I'm trying to share things that anyone and everyone could make right now. These tacos are a perfect example of that.

Emergency Black Bean Tacos

Adapted from Rick Bayless Website

by Rick Bayless

Serves 4

 

2 tablespoons bacon grease

2 garlic cloves, peeled and minced

1 can black beans

2 tablespoons crumbled feta or Mexican cheese

1 cup Avocado-Tomatillo Salsa (see below)

cilantro, for garnish

corn tortillas, in a warmer

 

For the Tacos: Place the bacon grease in the bottom of a large sauce pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add in the black beans. Using a potato masher, mash the beans into a coarse texture and cook for 5-7 minutes. 

 Meanwhile make the avocado-tomatillo salsa. Scoop the beans into a warm corn tortilla and garnish with cheese, salsa, and cilantro.

To make the salsa: Blend 3 chopped tomatillos, 1 chopped jalapeno, 2 cloves garlic, 1 handful cilantro, and one half of an avocado until smooth.