I can't say I ever get super excited to make tortillas... but when I actually do it, the process is always more fun than I remember it being and ends up going more quickly than expected! Who could resist fresh, warm tortillas, anyway? Ever since I found this recipe we both have been hooked and haven't bought store-bought ones since. Plus, we've elimated the packaging that comes with it. (Zero-waste, whoo!).
The finished meal tonight: Black bean burritos (pressure cooker black beans with garlic, cumin, ancho chili powder, and chipotle chili powder served on a warm tortilla with lettuce, cilantro, avocado, salsa, white cheddar cheese, and plain yogurt).
Yum.
Ooh! Tacos are on our meal plan for later this week. I may just have to try these. Thanks!
ReplyDeleteDo you pressure-cook the beans, then season? Or is that one step? I wonder about slow-cooking the beans in place of pressure cooking....
ReplyDeleteSteph, I just use a regular stainless steel (copper bottom) pan for them and it still works out great. (The recipe says use cast iron). Sena, I usually pressure cook the beans with garlic and a bay leaf and then season them. But I forgot to put those in ahead of time, so I just put garlic powder in instead.
ReplyDeleteMade the tortillas tonight - yum! We used a cast iron pan - turned out super.
ReplyDeleteI use our crock pot to do black beans and we love the results: 1 1/2 c dried black beans, 4 1/2 c. water, 1 tblsp. minced garlic, 1/2 onion peeled, 2 1/2 tsp. salt (I use less), 3/4 tsp. pepper, 1/2 or 1/4 chopped jalepno, sprinkle of cumin....combine and cook on low 8-10 hours. I'll start them at bed and done by morning. Yum!