Categories: Mexican

Ingredients

• 2 C. black beans, cooked
• 1/2 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
• Hot sauce
• Salsa
• Sour cream

Directions

1. 1) 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.

2. 2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3. 3) 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.

4. 4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. 5) 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.

6. 6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7. 7) 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.

8. 8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

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