Crunchy Black Bean Tacos

Jeff and I were starving on Saturday, so I loaded up my Pinterest food board and went to work.  I've had things on there since I signed up about a year ago that I've just never tried, but I went for a new recipe anyway.  Most of those have ingredients that we don't leave around, so they are more of a special occasion.  Maybe I should just give up on those others...

Anyway, these were deeeeelicious!  We usually have the ingredients laying around, so it was an quick, easy meal for us!  Even if it takes a trip to the grocery store, this is worth it.  There are no amounts because you make as much as you want to use.  Be aware, though, that if you use an entire can of black beans, you will have enough for about 10 tacos from the 6-inch tortillas.  They do keep fine in the fridge for a while if you cover them.

Crunchy Black Bean Tacos
Adapted from Endless Simmer

Canned black beans or cooked black beans
Diced onion
Taco seasoning
Corn tortillas
Olive oil
Grated cheese (pick your favorite, we used a Mexican blend)
Salsa

  1. In a bowl, mix beans, onions, and taco seasonings.  Shred as much cheese as you need.
  2. Add about 2 tablespoons of olive oil to the pan and let it get hot.  Place one tortilla on the hot oil and allow that to heat for a few seconds.  Spoon two or three spoonfuls of the bean mixture onto half of the tortilla.  Sprinkle cheese over it.
  3. If you like some spice, drizzle some salsa over the cheese.  We used a very spicy salsa verde and it was the perfect addition.
  4. Using the spatula, fold the empty half of the tortilla over and press down lightly to help it hold its shape.  Let the taco brown for 3 minutes on each side.  Remove from heat and start another.
  5. Serve with sour cream, guacamole, or whatever else suits your fancy!

Be very careful with your timing on the tortillas!  I left one too long and it wouldn't fold, so we ended up making a tostada instead.  It was still deliciously amazing, but muuuch messier!  Enjoy! :)

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