Fried Corn Tortilla Tacos

These tacos are a great summer time meal. They are great for the use of leftovers (which is exactly what we did), and they don't heat up the house too badly. Be sure to check the end of the recipe for Gluten Free tips.

Fried Corn Tortilla Tacos 

(serves 4)

1/2 lb. cooked meat (leftover roast, taco meat, chicken etc.)
1 can re-fried beans (we love the black beans)
2-3 corn tortillas per person
canola oil, for frying
grated cheese
diced fresh tomatoes
shredded lettuce
salsa and sour cream

1. Prepare all fillings as desired.
2. In a large, deep skillet or frying pan, add 1 inch of oil. Heat to 350*, or until the oil bubbles gently when a tortilla is dropped in.
3. Place 1 to 2 tortillas in at a time. When air pockets start to form, count to 10, and then flip with tongs. Once flipped, wait for air pockets, count to 10, and then remove from oil. Place on a plate with plenty of paper towels to drain excess oil. Allow time to cool slightly.
4. Top tortillas with beans, meat, and other toppings. Enjoy!

Gluten Free Tips:
-make sure seasonings and beans are GF.