CRUNCHY BEAN DIP TACOS
Somewhere between dip and crispy tacos lies this delicious bean-and-cheese stuffed tortilla dish. Each assembled taco is pan-fried until the tortilla is crisp and the cheese is irresistibly melty. Serve these treats with your favorite salsa, and don't forget the sour cream. Guacamole is never bad either!
Provided by Erin Jeanne McDowell
Categories main-dish
Time 40m
Yield 12 tacos
Number Of Ingredients 17
Steps:
- For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
- For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
- Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
- Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
- Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.
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