Black Bean Flour Taco Shells

Growing up my mom used to make us something she called "macho nachos", which was weird, because there weren't any nachos at all! It's more like an open face taco and being an eater of no grains, I really longed for simple pleasures like macho nachos, tacos, and other traditional corn shelled delights.
Here's the result of my black bean flour experiment. It was totally delicious and super simple!

First off, I took regular dried black beans and pulverized them in the ninja, keeping the "flour" for later use.
In the ninja blender, I put 1/4 cup of this black bean flour, 1 egg, and spices. I used a pinch of salt, a pinch of cumin and a sprinkling of black pepper.
I pureed this together and it made the perfect thicker consistency for a macho nacho.
Next, I put a little coconut oil (I suppose you could use any oil of your choosing) and poured the mixture.
If you want to make thinner taco shells, I would thin the batter with water.
This mixture made one shell that filled the regular sized dinner plate.
To this, I spread refried beans. Then simply add any other taco toppings you would like.

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