Ingredients

The following ingredients have 4 Servings
  • 2 cups black beans (cooked)
  • ½ cup red onion (minced)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder (optional)
  • 2 TBS cilantro (chopped)
  • 4-6 ounces pepper jack cheese (grated)
  • 2 TBS olive oil
  • Pinch of salt and pepper
  • 8 corn tortillas (I used like 10 or 11 with all the filling)
  • hot sauce
  • 1 avocado (sliced)
  • salsa
  • sour cream

Instruction

  • 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.
  • In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
  • 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. Press down and even out with back of spoon. Top with a sprinkle of grated cheese.
  • Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
  • 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.
  • Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
  • 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. I slide my tacos to the sides of the pan to keep the toppings inside (opening against side of pan).
  • Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
  • Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.