Crispy Black Bean Tacos

I am all about Fast and Easy Dinners. Half the time I have a whiny toddler on my leg, so fancy-long ingredient recipes are NOT for me! This was so delicious with very little effort. It will definitely be a weekly meal until we get sick of it. Ha!

Ingredients

1. 2 cups black beans, cooked
2. ½ cup red onion, minced
3. 1 tsp cumin
4. 1 tsp paprika
5. 1 tsp chili powder (optional)
6. 2 TBS cilantro, chopped
7. 4-6 ounces pepper jack cheese, grated
8. 2 TBS olive oil
9. Pinch of salt and pepper
10. 8 corn tortillas-Or 4 filled a little bit more.

Optional Garnish

1. Hot sauce
2. 1 avocado, sliced
3. Salsa
4. Sour cream {I always use Plain Greek yogurt in place of sour cream}

Instructions:

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.
2.  In a large, non-stick skillet,add a few tablespoons of oil and heat over medium-high heat.
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. Press down and even out with back of spoon. Top with a sprinkle of grated cheese.
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. 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. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7.  Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note: Corn tortillas are resilient 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.

That's it!! Pretty easy right.  

ENJOY!!!