REFRIED BEAN & RICE BOWLS adapted from MOLLY YEH
1/2 pound ground beef
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
14-ounce cans seasoned black beans, drained and rinsed
1 can white shoepeg corn, drained
2 limes, juiced
FRESH ground sea salt and black pepper
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija cheese
1/2 bunch green onions, trimmed and sliced
Salsa of choice
1 jalapeno, seeded and sliced
FRESH cilantro, for garnish
- Cook ground beef in a large skillet over medium-low heat, rendering all of the fat until cooked through, 6 to 8 minutes.
- Drain, reserving fat and set aside.
- Increase the heat to medium and add the onions to rendered fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes.
- Add the chili powder and cook for another minute.
- Stir in the green chiles and black beans.
- Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor, add 2 to 4 tablespoons water to the puree if it seems too dry.
- Stir in corn and ground beef.
- Stir in the juice of 1 lime and season with salt.
To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice.
- Garnish with cheese, salsa and scallions.
- Scatter the jalapeno slices and cilantro on top.
HOMEMADE TORTILLAS adapted from Molly Yeh
2 cups (254 grams) all-purpose flour, plus more for dusting
FRESH ground sea salt and tri-color pepper
1 teaspoon sugar
1/4 cup avocado oil
- Combine the flour, salt and sugar in a medium bowl.
- Add the oil and mix until coarse and mealy.
- Stir in 3/4 cup water to form a dough.
- Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes.
- Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes.
- Heat a dry skillet over medium heat.
- Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they’re really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn’t turn down a 3/16-inch-thick one.
- Cook them in the skillet on both sides until they’re just starting to show some brown spots, 45 seconds to 1 minute per side.
- Keep warm in a towel until ready to serve.