Black bean tacos & homemade tortillas

March 13, 2019

The 6th graders made a black bean filling first and then homemade tortillas. Tasty! Delicious! And well liked by all!

Some were surprised they liked it but that's the name of the game in my class :)!























































































































Veggie Bean Soft Taco  Serves 6




  • 1/2 onion, diced

  • 3-4 cloves garlic, minced

  • 2 T. vegetable oil

  • ½ a can (14oz) corn

  • ½ a can (14oz) of diced roasted tomatoes

  • 1 can black beans, drained and rinsed

  • 1 Tbsp chili powder or 1 chipotle chili

  • 1 t. cumin

  • 1 t. dried oregano

  • 1 Tbsp hot sauce, or to taste

  • 8-10 corn tortillas – homemade!!


  • lime

  • cilantro

  • avocado

  • cheese, shredded

  • plain yogurt or sour cream

Make the filling:

In a large skillet, sauté the onion, garlic in vegetable oil for 2 - 3 minutes, or until soft. Add corn and tomato.

Reduce heat to medium low and add black beans and spices. Stir to combine, and allow to cook until heated through, about 5 minutes or so. Turn the heat on low and let simmer to let the flavors blend. Add a bit of water if it gets too dry.

Spoon bean mixture onto tortillas, and add any additional toppings you want. Fold your bean and veggie taco and serve hot.


To make tortillas:

1 cup masa

1 cup warm water

¼ t. salt


Mix together with your hands in a large bowl. If too wet, add more masa. If too dry, add more water.

Form masa dough into small 2-inch balls. Press in a tortilla press or place between plastic wrap and roll out with a rolling pin.

Toast on a dry iron skillet until a little brown. About 4 minutes on each side.



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