Corn Tortilla and Chili Beans

Posted By: Margie Babon


Homemade tortillas serve with chili beans

It’s fun to make homemade food. You learn what the raw ingredients are, then find ways where you can find it and the process to prepare the recipe. The skills of making homemade food teach you how to be resourceful aside from being creative.

Like this new recipe for today. I learn this morning that making corn tortillas is so easy. And to pair it with chili beans is so yummy!


How to Make Corn Tortilla

Corn Tortilla

Using flat surface or griddle, grill tortillas for 3-4 minutes if you want it a little crunchy. If you want it soft, cook it for 1-2 minutes


What you need

1 cup of Masa Harina Corn Flour

¼ tsp. Sea Salt

¾ cup Hot water



  1. In a large bowl, mix the sea salt and Masa Harina corn flour
  2. Slowly pour the water to the corn flour.
  3. Using spatula, mix well to get the consistency of the dough. Make sure that the dough is not sticky or dry.
  4. Using cling wrap, cover the dough and let it rest for an hour.
  5. Divide the dough into 6 equal parts and form it into 2 inches ball
  6. Using 2 sheets of wax paper, press the dough until it turns into flat
  7. Grill the flattened corn tortilla on a hot griddle or flat surface until the top looks cooked for about 2-3 minutes.
  8. Flip the other side and cook for another minute.
  9. Makes about 6 tortillas
Corn tortilla and wax paper

Using 2 sheets of wax paper, press the dough to flatten it



How to Cook Chili Beans

corn tortilla and chili beans

Corn tortillas with chili beans are perfect pair. This can be for a light dinner, snacks or brakfast

Beans are high in fiber, rich in protein, low in fat and contain no cholesterol.

What you need

1 ¼ cups 13 Bean Soup Mix (Unclle Bob), soaked overnight

2 quarts of water (for boiling)

1 medium onion, chopped

3 cloves garlic, finely chopped

2 tbsp. canola oil

1 ½  cup tomato sauce

1 tsp Sea Salt

½ tbsp.  chili powder

½ tsp Cayenne Pepper

1/t tsp dash of Pepper, freshly cracked


  1. Soak dried beans overnight. The drain in the morning.
  2. Bring a large casserole stock and boil dried beans in 2 quarts of water 30-45 mins. Set aside 1 cup of bean stock then drain the beans.
  3. Using a large sauce pan, warm canola oil then sauté garlic until light brown. Add onions and caramelized it for 3-4 minutes.
  4. Add cooked beans, chili powder, and tomato sauce and put 1 cup of bean stock.
  5. Simmer for 15 minutes.
  6. Add cayenne pepper, sea salt and freshly cracked pepper.
  7. Serve with corn tortillas while hot
  8. Makes 4-5 servings.


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