Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked black beans
  • 1/2 cup minced red onion
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of salt
  • 4 to 6 ounces (1 heaping cup) grated pepper Jack cheese
  • 2 tablespoons vegetable or canola oil
  • 8 corn tortillas
  • Avocado
  • Hot sauce
  • Salsa
  • Sour cream

Instruction

  • In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
  • In a large, nonstick or cast-iron skillet, add the 2 tablespoons 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. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
  • Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
  • As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
  • Cook each taco until they are nicely browned and crispy, about 3 minutes per side. 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. If your pan is very dry between batches, add another drizzle of oil.
  • Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
  • Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.