Prep 40 mins
Cook 40 mins
Vegetarian version of what my grandmother makes for our Easter dinner. If you have no chills, substitute salsa for the chills and the tomatoes. Be sure to have plenty of toothpicks. This recipe makes more filling than will be needed for the tacos, so if you do not want leftover filling, double the amount of flour, oil, and water used in the tortillas and make twice as many.
- 2 (15 ounce) cans black beans
- 1 (4 ounce) can green chilies
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons chili peppers
- 2 tablespoons cumin
- 1 tablespoon white pepper
- 2 teaspoons garlic salt
- 1 small onion, minced
- 2 cups flour
- 1⁄4 cup vegetable oil
- 2⁄3 cup water
- In a mixing bowl, add flour and oil, whisk together. Slowly mix the water in and form dough.
- Knead the dough for 2 minutes, roll into balls about 1.5 inches in diameter. After letting sit for 30 minutes, move on to step 6.
- In a saucepan, saute onion until tender, then add the black beans, chills, tomatoes, and spices.
- Simmer the mixture for 10-20 minutes until thick.
- Set the filling aside. Roll each ball of dough into a thin tortilla.
- Warm a skillet to medium heat, and cook each tortilla until they are white with a few brown spots.
- When all tortillas are made, spoon a couple tablespoons of filling in each tortilla, fold them, use toothpicks to keep the tacos closed.
- Either heat enough oil in a skillet to deep fry or heat up a deep fryer and add the tacos 3 at a time. Fry until they are a crunchy light brown. Remove and set on a paper towel. Serve with cheddar cheese and salsa.