Black Bean Tacos

I love transferrable skills. It’s one of the reasons I do my best to talk about understanding food rather than memorizing recipes. If you understand food, then you can take an idea and move it across an entire spectrum of entrees. Like, for example, the idea of including onion in a recipe without really including onion, an idea I got from this Salt & Fat post on Tomato-butter sauce and transferred to black bean tacos.

The results? Stellar, and without any onion bits to dissuade a finicky 13 year old (or any texture eater) from gobbling up dinner.

(And before you suggest just leaving out the onions, it’s probably best you move along. You can’t have black beans without red onions. It’s just not done.)

Black Bean Tacos
(feeds 3 with plenty of leftovers)

Ingredients:

• 28 oz cooked black beans
• 8 oz water
• 1/2 large red onion
• At least 9 corn tortillas
• 16 oz uncooked long-grain rice
• 4 oz shredded Monterey jack cheese
• 12 oz cup shredded cheddar cheese
  • Note: you can alter the ratio of cheddar to jack cheeses depending on how sharp or mild you want your cheese sauce. You just want to have 16 oz. of cheese, total
• 1 cup (8 oz) half-n-half
• olive oil (about a tablespoon)
• a couple big cloves of garlic
• kosher salt
• black pepper
• ground cumin
• hot sauce (optional)
• cayenne (optional)
• lime juice (optional)

Supplies:

• Large skillet
• Small sauce pan
• Large pot with a tight-fitting lid

Begin by making the rice. Boil three cups of water in the large pot, add your rice, stir about a minute, cover, and reduce the heat to low. Set a kitchen timer for 20 minutes.

Put a splash of olive oil in your skillet and set it on the stove over medium-high heat. While it heats, cut your onion half in half. Set the pieces in the skillet ring-side-down so they begin to caramelize and release their flavor into the oil. While they’re cooking, go ahead and mince the garlic. After the onions have cooked about two minutes, add the minced garlic and give it a stir for about 15 seconds, then add your beans and about half a cup of water (4 oz). The water will help the beans heat evenly, prevent them from burning, distribute all your flavors, and provide a nice sauce once you’re done. Let them heat through for a couple minutes, then reduce the heat to simmer. Stir in a generous pinch of salt, a couple grinds of pepper, and a generous sprinkle of cumin. Give the mix a taste. If it doesn’t taste enough like food from your favorite Mexican restaurant, sprinkle in a little more cumin. At this point you could also add some cayenne pepper for heat and a splash of lime juice to bring a little brightness to the mix.

Note: as you finish out the remaining ingredients, keep tasting your beans. If too much of the water simmers out, the flavors will become too concentrated and the beans will get dry. If you need to, feel free to add an extra splash or two of water. Also, feel free to doctor the ingredients as you go. Don’t be afraid to play!

When there’s about a minute left on the timer, heat your tortillas (I use the microwave) and store them in a clean tea towel (paper towels will do just fine). Then set the remaining sauce pot on the stove over medium heat and add your half-n-half.

When the timer beeps, pull the rice off the burner, give it a stir, put the lid back on and set the rice aside. Begin sloooooowly adding the cheese to the half-n-half, a big pinch at a time, and give one or two stirs with each addition. After you’ve added all the cheese, stir slowly and smoothly until it’s blended to a sauce.

To serve, spoon rice and beans into a tortilla, set it on a plate and smother with cheese sauce. Bask in your family’s loving gaze and applause.