This recipe made 16 tacos (3 each for my family, plus an extra)
16 small corn tortillas(Mission are GF, but in a non-wheat free plant or homemade if possible!)
1 lb ground beef, turkey or chicken
1/2 small onion, minced well
2 cups cooked black beans, mashed lightly
1/2 cup diced green chilies
1 TB lime juice
1/2 cup water
1/2 TB Chili powder
1 TB cumin
1 tsp cornstarch
1 tsp garlic powder
1 tsp oregano
1/2 tsp paprika
1/4 tsp onion powder
cayenne to taste
salt and black pepper to taste
shredded cheese as needed(whatever kind you like!)
toppings as desired
pico de gallo
Prepare the Shells...
Preheat oven to 375, set your top rack to the second level and place a sheet of foil on the bottom rack(just in case of drips)
8 at a time wrap the tortillas in a dampened towel(not wet just damp to the touch!)
microwave for 30 seconds until the tortillas are nice and flexible.
Spray each tortilla with cooking spray(you can sprinkle lightly with salt or seasonings if you like)
Drape over 2 rungs of your oven rack. GENTLY form it around the rungs.
Bake 8-10 minutes, until crispy. WATCH CAREFULLY, they go from done to burned very fast!
(These can be made earlier in the day or right at dinner time)
Filling: (You can make your filling with the shells are baking , but dont forget to keep a close eye on the shells!!)
In a large skillet over medium high heat, cook the ground meat with the onions until there is no more pink. While the meat is cooking mix together the seasonings.
Drain the meat if necessary. Add the black beans, green chilies, seasonings, lime juice and water. Mix well and allow to simmer 10 minutes.
In a large pan, line up the taco shells, scoop about 1/4 cup filling into each shell. Sprinkle with cheese.
Bake for 15 minutes or until the shell are heated through and the cheese is melted well.
Top with whatever toppings you like and enjoy!