Ok when I first saw this recipe I was a little scared. Not of the filling of course but of making my own tortillas. I thought to myself.. SCARY! There is just no way I could possibly make homemade tortillas and have them taste good. Well, I was wrong. I regret not trying this recipe sooner. I think from now on I will always make my flour tortillas from scratch because really...it's not that hard. We always buy the ones you have to cook and those can get a little expensive. But making your own is very cheap and like I said, easier than I thought. So give it a try. You don't have to use them for these black bean chicken tacos either. But those are very tastey as well. Use them for ANYTHING you use a flour tortilla for. Don't forget the Spanish Rice! Enjoy!
Black Bean Chicken Tacos
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon cumin, divided
2 tablespoons shortening
1/2 cup plus 1 tablespoon warm water
1 lb boneless skinless chicken breasts, cubed
2 cups salsa (would be soo tasty with fresh homemade salsa, YUM!)
1 can black beans rinsed and drained
1 teaspoon onion powder
1/2 tsp chili powder
Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and any additional toppings you enjoy.
In a bowl, combine the flour, baking powder and 1/2 tsp cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on floured surface for 1 minute. Cover and let rest for 20 minutes.
Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 12-20 minutes or until chicken juices run clear.
For tortillas, divide dough into eight balls; roll each ball into an 8-inch circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. Layer between pieces of waxed paper or paper towels; keep warm. Spoon chicken mixture over half of each tortilla and top with favorite toppings such as lettuce, cheese, olives, sour cream, etc.