Tortillas and Blackbean Tacos

Salsa is too spicy!

It's spring break in Richmond, so we're cooking up a storm. We decided to make more beans and a great big double batch of tortillas for the freezer. You all know how to make beans from scratch right? I cooked some up while H napped. When H got up from her nap, we became a tortilla factory.

Flour Tortillas
3 cups flour (1/2 wholewheat)
2 tsp baking powder
1 tsp salt
1/4 cup oil, or 4 T lard
1 1/4 warm water

Mix dry ingredients in large bowl.
Add oil or lard. Use a fork or pastry cutter to cut in the oil, or your hands. Then add warm water a little at a time until the dough is soft and not sticky. Knead the dough for a few minutes.

Now you will pull of pieces of dough to form about 18 small dough balls.






Here are our dough balls.





Now you can roll out each ball with your tortilla rolling pin, which you may or may not need to flour lightly. You get it. Roll out to desired tortilla thickness.

Lay your tortilla on a hot cast iron skillet. It takes just a few second to cook. Flip to the other side. When they are done it should have lots of nice brown speckles.





Place them in a big old stack. The tortillas are ready to eat now!












We ate some of our tortillas with black bean tacos.
(serves 2)
1 cup frozen spinach
1 cup corn kernels
1 /2 onion, sliced and sauteed until brown
Cook up all the veggies together.
Toss black beans with salt and 1 T chili powder for 2 cups of beans.
Shred some cheese
Salsa



Dining in style in her upgraded
High Chair. We've retired the Bean's
high chair, and modified her
IKEA wooden chair to remove the front bar and submarine stopper to make a toddler chair.
The Bean has been busily climbing into her chair, and we decided it was safer if she could get it without flipping over the sides of the chair. The tortillas and shredded cheese are yummy-
nummy, she thinks!