I’ve made it no secret that I love Mexican food. So much so, in fact, that the night I went into labor with Mack, I was making enchiladas (I probably should have been at the hospital but since I wasn’t sure, I made dinner instead.) I love the flavor combinations and it’s a cuisine that so easily lends itself to the vegetarian side of things.
In terms of tacos, I could come up with a new variation for each day (365 days of tacos- sounds like a cookbook idea right there, ha!) I have my favorites (like these sweet potato/guac ones– years later and I still love them) but that doesn’t stop me from experimenting. I think it’s easy to overlook roasted red peppers as a main ingredient but they can be so handy (and really delicious- especially when you roast/grill them yourself!) This red pepper relish is great for these tacos but could easily be used in a myriad of ways. I’ve swapped out the cotija cheese for feta and used as a salad topping, stuffed this mixture in a quesadilla, and mixed with grains for lunch.
On top of the red pepper relish, I’ve decided to take the plunge with an idea that’s been in my head for some time. I know there are things on this site that seem easy to me but can easily seem daunting when just starting out and so, I’ve decided to start a video series that shows how-to’s on somewhat tricky items. I already have a video on on how to make corn tortillas with a press but I wanted to create a short, 60 second video on how to ‘roll’ out tortillas with a bowl and hand roller (do you have one of these in your kitchen- I use it more than my rolling pin!) So, without further ado, more corn tortillas:
See the Recipe + Video.
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