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Crunchy Black Bean Tacos

There is a great chance that you already have all of these ingredients on hand. These are a great addition to your Mexican dishes in your cooking tool box.

Serves 4people
can black beans, rinsed and drained
cup red onion, minced
tsp cumin
tsp paprika
tbsp cilantro, chopped
1 1/2
cups pepper jack cheese, grated
tbsp olive oil
avocado, sliced
pinch of salt and pepper
tortillas (corn or flour, your preference)
optional toppings: hot sauce, salsa, and sour cream
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. 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 tortilla at a time and let get hot in the oil for a few seconds. Then add about 1/4 cup of the bean mixture to one half of the tortilla. 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. 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).
Top tacos with avocado, and serve with hot sauce, salsa, and/or sour cream.

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