Crunchy Black Bean Tacos
(from randideo’s recipe box)
Source: http://www.endlesssimmer.com/2012/04/04/cornerstone-cooking-crunchy-black-bean-tacos/
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Mexican
Ingredients
- 2 C. black beans, cooked
- 1/2 C. red onion, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 2 Tbsp. cilantro, chopped
- 4-6 ounces pepper jack cheese, grated
- 2 Tbsp. olive oil
- 1 avocado, sliced
- Pinch of salt and pepper
- 8 corn tortillas
- Hot sauce
- Salsa
- Sour cream
Directions
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1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
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2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
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3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
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4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
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5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
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6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
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7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
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8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.