Gluten Free Mexican style

I had a major craving for black beans on Saturday night, but had none in the house, so I ran to the store and ended up getting a whole lot more. On Sunday I cooked up the beans, which had soaked overnight, with cumin until they were almost refried beans texture. While they cooked I made guacamole: 2 avocados, 1 tomato, 1 small onion, 3 cloves of garlic, some lime juice, salt and pepper blended together. It made a lot more than I expected actually, so I’ve been eating it pretty much nonstop since it turns so quickly. After blending all that together I put it in the fridge while making corn tortillas: 1C masa harina with about 1C warm water and 1/8t of baking soda (to give it ‘lift’). After mixing, I rolled the dough into about 3 equal balls, then patted them as flat as I could before putting onto a hot pan. Once in the pan, I tried to flatten them further, but they were still the thickest corn tortillas I have ever had, but good. Next time I’m going to throw some herbs like rosemary and dill in to flavor them a bit though. After cooking on both sides, I took out a tortilla, layered on the beans and guacamole, rolled it up a bit and ate. Bliss! The only thing it was missing was some cilantro. Next time I’ll add that first, then the beans and guacamole. A good thing about this combo is that it could be done a whole lot easier with canned beans, pre-made tortillas and some guac from the store. (I love Whole Foods’ brand) but making everything from scratch was lovely.