Smoky Black Bean Tacos (Print Version)
# Ingredients:
→ For the Bean Filling
01 -
2 cans beans (2.5 cups cooked beans after draining)
02 -
1 medium onion
03 -
3 tablespoons tomato paste
04 -
2-3 cloves garlic
05 -
2 tablespoons oil
→ Seasoning Mix
06 -
1 teaspoon cumin
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon cayenne pepper
09 -
1 teaspoon oregano
10 -
Salt to taste
11 -
¼ teaspoon pepper
→ To Serve
12 -
8-10 tortillas
13 -
1 cup shredded cheese (cheddar, Monterey Jack)
14 -
Avocado, diced
15 -
Salsa or pico de gallo
# Instructions:
01 -
If using canned beans, rinse under water and drain
02 -
Heat oil in skillet. Sauté onion and garlic until onion has softened and garlic is aromatic
03 -
Add drained beans, tomato paste, and all the seasonings. Sauté on low flame for 30 seconds for the spices to cook
04 -
While beans are still cooking, use back of spoon/spatula or potato masher to mash beans until mixture comes together
05 -
When mixture thickens and starts sticking to pan, add 1/3 cup water or stock. Cook on lowest heat for one minute. Remove from heat and check seasoning
06 -
Heat a nonstick skillet. Place 1-1.5 tablespoons of bean mix (use a small ice cream scoop). Place a tortilla on top, gently press to spread bean mixture underneath
07 -
Cook on low heat for about 1 minute until bean mixture crisps slightly. Flip and sprinkle shredded cheese. Let it melt
08 -
Once cheese has melted, fold tortilla into half. (You can add pico de gallo and avocado before folding). Serve with salsa and avocado dip
# Notes:
01 -
Black beans or pinto beans work best
02 -
Can make bean filling ahead and refrigerate
03 -
Adjust spice level by changing amount of cayenne