Serve with hot sauce, salsa, avocados and sour cream, if desired.

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Name: Crunchy Black Bean Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups Black beans cooked; 1/2 cup Red onion minced; 1 teaspoon Cumin; 1 teaspoon Paprika; 2 tablespoons Cilantro chopped; 6 oz Pepper jack cheese grated; 2 tablespoons Olive oil; 1 Avocado sliced; 1 pinch Salt; 1 pinch Pepper; 8 Corn tortillas

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INGREDIENTS

2 cups Black beans ; cooked
1/2 cup Red onion ; minced
1 teaspoon Cumin
1 teaspoon Paprika
2 tablespoons Cilantro ; chopped
6 oz Pepper jack cheese ; grated
2 tablespoons Olive oil
1 Avocado ; sliced
1 pinch Salt
1 pinch Pepper
8 Corn tortillas

INSTRUCTIONS

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.

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

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.

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

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 2-3 tacos at once. If you have a griddle you can do even more at once.

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

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.

NOTES

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Crunchy Black Bean Tacos

2 cups Black beans cooked
1/2 cup Red onion minced
1 teaspoon Cumin
1 teaspoon Paprika
2 tablespoons Cilantro chopped
6 oz Pepper jack cheese grated
2 tablespoons Olive oil
1 Avocado sliced
1 pinch Salt
1 pinch Pepper
8 Corn tortillas

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.

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

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.

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

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 2-3 tacos at once.  If you have a griddle you can do even more at once.

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

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.

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Nutrition

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Serving Size: 1 Serving (1135g)
Recipe Makes: 1 Servings

Calories: 2143
Calories from Fat: 875 (41%)

Amt Per Serving		% DV

	Total Fat 97.2g	130 %
	Saturated Fat 39.4g	197 %
	Monounsaturated Fat 41.5g
	Polyunsanturated Fat 10.3g
Cholesterol 151.4mg		47 %
Sodium 1037.8mg		36 %
Potassium 3331.1mg		88 %
Total Carbohydrate 235g		69 %
	Dietary Fiber 69.4g	277 %
	Sugars, other 165.6g
Protein 99.7g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2143

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