* Ingredients *
2 c. black beans, cooked
½ c. red onion, minced (I omit this)
1 tsp. cumin
1 tsp. paprika
2 T cilantro, chopped (We love cilantro, so we
use the entire bunch of it)
4-6 ounces pepper jack cheese, grated (I use
cheddar or colby-jack)
2 T olive oil
Pinch of salt and pepper (I omit these)
8 corn tortillas
* Toppings *
Avocado, sliced (Optional)
Hot sauce (Optional)
Salsa (Optional)
Sour cream (Optional)
* Directions *
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. In a large, non-stick skillet or cast iron
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. 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. 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. Serve tacos with toppings like hot sauce,
salsa, avocados, and sour cream.
9. 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.
* Source *
