Ingredients
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the Tortillas :
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1 cup masa harina
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1/4 teaspoon salt
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1 tablespoon olive oil (optional)
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the Filling :
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1 can (15 ounces) cooked hominy (or one 2-cup serving of dry hominy, soaked overnight and drained), drained and rinsed well
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1 cup frozen corn kernels (thawed and drained)
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1/2 onion , diced
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2 cloves garlic , minced
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1 jalape ño pepper, seeded and finely chopped (optional)
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1 lime juiced
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1 tablespoon olive oil (optional)
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the Avocado Sauce:
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2 ripe avocados , halved, pitted, and flesh scooped out into a blender
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1/2 small red onion, roughly chopped
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1/2 lime juiced
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and pepper to taste
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1/4 cup plain Greek yogurt or sour cream (for extra thickness)
Directions
Sub-Title: A delicious and nutritious dinner idea that everyone will love!
Description: These crispy tacos are packed with flavor and goodness. Made with fermented black beans, corn tortillas, seasonal vegetables, and a creamy avocado sauce, they’re perfect for any occasion. Plus, they’re budget-friendly, oil-free, and zero waste!
Ingredients:
For the Tortillas:
1 cup masa harina
1/4 teaspoon salt
1 tablespoon olive oil (optional)
For the Filling:
1 can (15 ounces) cooked hominy (or one 2-cup serving of dry hominy, soaked overnight and drained), drained and rinsed well
1 cup frozen corn kernels (thawed and drained)
1/2 onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped (optional)
1 lime juiced
1 tablespoon olive oil (optional)
For the Avocado Sauce:
2 ripe avocados, halved, pitted, and flesh scooped out into a blender
1/2 small red onion, roughly chopped
1/2 lime juiced
Salt and pepper to taste
Optional: 1/4 cup plain Greek yogurt or sour cream (for extra thickness)
Instructions:
Step 1: Prepare the Fermented Black Beans
Drain and rinse the black beans. In a bowl, mash them using a fork until mostly smooth. Add the vinegar and stir to combine. Set aside for at least 30 minutes to allow the flavors to develop.
Step 2: Make the Tortillas
Whisk together the masa harina and salt in a large mixing bowl. Pour in the water and whisk until combined. Gradually pour in the olive oil while continuing to mix.
Turn the mixture onto a clean surface and knead it into a soft dough. If the dough is too sticky, add more masa harina. Divide the dough into 6 equal portions and roll each portion into a ball. Cover with a damp cloth and set aside.
Heat a nonstick skillet or griddle over medium heat. Place one dough ball between two pieces of parchment paper and flatten it slightly. Use a rolling pin to roll it thin, about 1/8 inch thick. Peel away the top sheet of parchment paper and carefully transfer the tortilla to the hot skillet. Cook for 30 seconds to 1 minute per side, or until golden brown spots appear. Repeat with remaining dough balls.
Note: You can also use store-bought corn tortillas if preferred. Just skip this step.
Step 3: Assemble the Tacos
Fill each warm tortilla with a generous amount of filling:
* Corn and black bean mixture
* Shredded cabbage (or lettuce)
* Sliced tomatoes
* Avocado slices
* Squeeze of fresh lime juice
Top with your favorite toppings, such as diced onions, shredded cheese, salsa, or sour cream. Serve immediately.
Optional: For a creamier avocado sauce, blend all ingredients in a food processor instead of a blender. Adjust consistency by adding more Greek yogurt or water as desired.
Calories: 310 per serving (using whole wheat corn tortillas)
Total Carbohydrate: 47g
Net Carbohydrate: 33g
Total Fat: 13g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Potassium: 410mg
Total Sugars: 3
