Hi. Things are going to be a little different around here for the foreseeable future. I don’t really plan content too far ahead and I get a lot of inspiration from what I have on hand. That being said, the recipes are going to be really pantry heavy and probably pretty simple (since I have a 4-year-old sous chef right now).
That being said, I’m doing a lot of impromptu cooking on instagram (including some recipe videos with my son). I also have been sharing more day-in, day-out recipes on this site (they aren’t tested but the inspiration is there!) With all of that said, here’s a recipe that’s been on repeat at our house.
I would traditionally make these with pinto beans (which is what I call for in the recipe) but if you have a good eye for bean varieties, you’d notice these are actually Rebosero beans from Rancho Gordo. However, these tacos aren’t bean specific.