The sun was shining today and we spent almost all of it outside…so much so we ran out of time to cook our big Sunday night meal. A quick change of plans for a quick standby – black bean tacos! These are so filling you won’t miss the meat at all.
Little man was thrilled to throw on his apron, pull up the learning tower and get to work. Given most of the meal is done with poppin oil over the hot stove he was a prep chef tonight.
Black Bean Tacos
Makes 6-8 tacos (we each eat 2-3)
2 C. black beans (from a can)
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 or guacamole!
Pinch of salt and pepper
8 corn tortillas
- Rinse beans
- Chop cilantro
- Grate cheese
- Mince onion
- Slice avocado
2) 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.
3) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
4) 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.
5) Using tongs, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
6) 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.
7) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
8) When flipping the taco to cook on the other side, use a tongs and/or spatula and flip the taco toward the fold so the filling doesn’t fall out.
9) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe from: Cornerstone Cooking