Black Bean Tacos

Building the tacos

I used our weekly pressure cooker black beans the other day to make yummy Black Bean Tacos.  There is a little bodega up on Newcastle Street here in Brunswick GA that makes corn tortillas daily (flour on Thursday) and they are delish!  I heated up the tortillas in the broiler for a few minutes to make them pliable.  A leftover sauce from a take away meal we had from the Puerto Rican restaurant (sour cream with slight spiciness) was spread on top each tortilla and then cheese.  The beans came next.  I topped those with left over grilled corn relish (corn, jalapenos, onion)that I made a few days ago and finally the added touch that made the dish....lettuce dressed in Kraft Mango Chipotle Vinaigrette.  Special note:  Generally when you pick up fresh, daily made tortillas they are still warm, wonderful similar to just out of the oven baked bread but their tortillas.  If you plan accordingly, you can have a meal while they are super fresh.  At the very least, toss some cheese on one, roll it up and enjoy the warm off the tortilla press flavor.