Crunchy Black Bean Tacos
via Cornerstone Cooking
yields 8 tacos
1 can black beans, drained and rinsed
½ 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
In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and mix all of the ingredients together. Grate your cheese and have it ready as well.
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 sprinkle in some cheese. Then add about 1/4 cup of the bean filling to one half of the tortilla. 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.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Note: Corn tortillas are resilent 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.