{Recipe}Crispy Black Bean Tacos

When I pinned this recipe (here) I didn't know how popular it would become in our house.  Now I make it a few times a month. It's so quick and easy to throw together, especially since I keep the corn tortillas in the freezer for Creamy Vegetarian Tortilla Soup.

 The original recipe can be found here, I changed them from Crunchy to Crispy.  

Ingredients:

2 cups black beans, rinsed and drained(I use one can)

1/2 cup red onion, minced (mine are roughly chopped)

1 tsp cumin

1 tsp paprika

2 TBS cilantro, chopped (I used frozen) from Dorot

4-6 oz grated Mexican cheese blend(I use reduced fat)

2 TBS olive oil(or canola)

salt & pepper

8 corn tortillas

Toppings:

1 avocado(optional) or guacamole

Salsa

Sour Cream

 In a medium bowl, add beans spices, onion and salt.

 Lightly mash ingredients together (I use a potato masher).

 Heat oil in large skillet, add one tortilla at a time and let each get hot.  Flip one time.  Add bean mixture and cheese to half of each tortilla. Carefully fold each tortilla in half, pressing down gently with a spatula.  

 Move the folded tortillas to the side of the pan to continue cooking while you add tortillas to the pan.  Continue cooking until browned and crispy. 

 Move to oven to keep warm while cooking the rest.

Serve tacos with toppings like salsa, avocado (or guacamole) and sour cream. They look small but are very hardy and flavorful!
Linking up with:
Too CuteTuesday
Nifty Thrifty Tuesday
Inspire Me Tuesday
Catch A Glimpse
Metamorphosis Monday

Pin It