Crunchy Black Bean Tacos

These are small, but very filling!

1 can black beans, drained and rinsed
1/2 cup red onion,minced
1 teaspoon ground cumin
1 teaspoon paprika
6 oz shredded pepper jack cheese
Olive Oil
8 6-inch corn tortillas
Desired toppings (sour cream, pepperoncinis, hot sauce, etc)

In a medium bowl, mix together the beans, onion, cumin, and paprika.
Heat a couple Tablespoons of olive oil in skillet on medium-high.
Place a tortilla in skillet. Heat 5-10 seconds. Add about 1/4 cup of bean mixture, then top with cheese. Using a spatula, fold tortilla over so it forms a shell.

Cook a few minutes, until crispy. Flip (toward the fold so filling stays in), cooking the other side for a few minutes.
Serve with desired toppings.

Adapted from HERE

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