Friday, January 4, 2013

Crispy Black Bean Tacos



I love these!! The taco filling is so creamy and filling! I love things that are creamy on the inside and crispy on the outside. 

Crispy Black Bean Tacos
  • 2 C. black beans, cooked
  • 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
  • Pinch of salt and pepper
  • 8 corn tortillas
  • Hot sauce
  • Salsa
  • Sour cream
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 or 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.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

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