Mexican Tortilla Thingies

Dan here today.  Occasionally, I have a short food attention span.  I get motivated to make something, and then I get distracted by something else, like a shiny object or a cookie.  A couple of months ago, we saw a Mexican cooking demonstration at the Snowmass Culinary and Arts festival.  The results that we got to taste weren’t all that great, but still, I was inspired.  I will make Mexican food!  I will use lots of fresh, healthy, and delicious ingredients!  I will Clean All the Things
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As soon as we got back, I went out and bought some black beans, avocado, tomatoes, jalapeno, and Cotija cheese (which might be a little bit like feta?  except not quite as funky?), and Beth made some corn tortillas using masa and water.  She fried them up until they were crispy, and then we picked our own toppings.  The tortillas were delicious and flavorful, and with all the bright colors on top, we knew that we were eating healthy.  (We were even able to finish up our Apocalypse Corn.  I should maybe make another trip to the grocery store before the End of Days).
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I resolved to make them again but quickly got distracted by who knows what.  Then we left for the mountains, and my brief Mexican experiment was quickly forgotten.  The Cotija languished in the fridge until we eventually had to throw it out.  The black beans are still sitting in two Mason jars that I guess I’ll probably use some day.  The corn tortillas went on to become Chief Justice of the Supreme Court. 

I still think this experiment would be worth trying again, though.  I didn’t really follow a recipe, but all you need is some masa and water (the directions for making tortillas are on the bag), and your choice of delicious toppings, and you’ve got a meal ready to go.