when cooking the beans

with the oil let a crust

form on the bottom

6 servings, beans source, tortillas source, previous version

beans: 1 lb black beans, 1 T kosher salt, 1 t soda, 2 bay leaves, 2 T oil, 1 T cumin; salsa: 2 tomatoes, 1 small red onion, 2 avocadoes, juice of 2 limes, 1 t kosher salt, 1/4 c cilantro, 1 chile; tortillas: 2 heaping c flour, 1 stick earth balance vegan buttery sticks, melted; 1.5 kosher salt, 1 1/4 t powder, 1/2 c + 2 T hot water; toppings: vegan cheese, greens

cover beans, soda, salt in 2 inches water, soak overnight; add bay leaves, simmer until tender; cook down with oil and cumin; salsa: chop & slice veggies, mix; tortillas: mix dry ingredients with paddle, stream in butter, then water, knead 2 mins, rest, covered, 1-2 hours; form 8 balls, rest 30 minutes, press; cook in hot ungreased nonstick pan 1 min/side until tortillas puff slightly & brown spots form; top tortillas with beans, salsa, greens, cheese

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