Black Bean Tacos!!!

Oh my gosh guys this recipe is so yummy! I again found this one on pinterest. When I saw it I wasn't very sure that I'd like it but oh my gosh its amazing. This post was originally on is Cornerstone Cooking! I haven't actually looked at it as much as I have done with the others but from this recipe I will be sure to keep looking! This recipe will definitely be in my keeper pile!

Ingredients

• 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 (optional)
• Salsa
• Sour cream

 

Instructions

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, 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. I tested it with my hand. All you have to do it touch the surface of the tortilla and make sure its warm. 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. (we could only get 2 in at a time but it was worth it)
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. My friend and I added ranch. She is obsessed with ranch! haha.

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. this is important! I didn't see it the first round of tacos and they didn't get as crunchy as I wanted, but still good!

 As I said before this recipe is amazing! I loved it and I can see me making it again and again! I loved the kick of cilantro when you bit in. My roommate on the other hand didn't like it because of the cilantro. I think that if I make it again I might add a little bit of taco seasoning and no cilantro so she could eat it, but I absolutely loved it! I can't wait to try variations! Oh we didn't slice the avocado we mashed it. It just didn't want to come out of the skin but it was still good. Oh and sorry about the pictures this time. My camera just wouldn't work so i had to use my phone. Sorry guys! I hope you try this and please post pictures and leave comments! 

Lil' Char