These have been a big hit with my family. I like that you can prepare all the fillings in advance and then just heat and serve at dinner time. I used beef from Freeman Farm, Sidehill Farm sour cream, local cheddar, locally grown and made tortillas from Mi Tierra, and greens and cilantro from my garden. As the season moves along, you can add local tomatoes, onions, and whatever else you like. Mix it up with different kinds of meat or beans. This is a great way to use up leftovers, too - meat, veggies, whatever.
I've been heating the tortillas on the grill several at a time, which is a big improvement over the skillet method.
12 corn tortillas (taco size)
1 lb ground beef
2 cups cooked black or pinto peans
2 tsp cumin
1 tsp chili powder (or to taste)
Salt and pepper
Chopped fresh onions or scallions
Shredded cheddar or jack cheese
Lettuce or other greens
Salsa or hot sauce
Brown the beef in a medium skillet, adding cumin, chili powder, and salt and pepper. When it's done, scoop out the meat and add the beans. Sprinkle with a touch more cumin, chili powder, and salt and pepper. If not serving immediately, refrigerate meat and beans.
When you're ready to serve, heat the tortillas just enough to make them pliable and aromatic. Pass fillings and toppings at the table, load up the tortillas, and enjoy!
Serves about 4.