Beef Tacos

Often I crave corn tortillas. This recipe is essentially an excuse to eat them. The proportions in this kind of recipe are extremely flexible -- you can double or half anything you like, but my approximate favourite is given below.

Makes about 12 6'' tortillas.

Brown in a skillet on medium heat

1 1/2 lbs ground beef (or chicken, pork, vegetarian substitute)

You want the meat to be very dark, beginning to stick to the pan when you add

14-19 oz black beans

Stirring gently and scraping the bottom of the pan as the moisture from the beans hits the meat. Add your favourite spices and herbs. I usually go after

1 tbsp chili powder
1 tsp cayenne pepper
1 tsp chili flakes
1-2 tsp cumin
1 tsp turmeric

but you can use whatever flavour combination you crave. Let this mixture stew until it begins to approach the consistency of tomato paste. Meanwhile, saute in a separate skillet

1 large onion
1 large red bell pepper

Once the onions are golden but not soft, remove from heat to prevent overcooking. Now stuff
corn tortillas with the meat mixture and the vegetables, topping with

grated cheddar cheese
a spoonful of sour cream

Stuff your corn tortillas while they are hot, frying or baking them at high temperature if necessary.