Crispy Black Bean Tacos
Ingredients:
2 cans black beans, drained and rinsed
1 onion, diced
4 cloves garlic, minced
2 Tbsp tomato paste
1½ tsp each chili powder, cumin, and smoked paprika
½ cup vegetable broth
Juice of 1 lime
8–10 corn tortillas
6 oz shredded Pepper Jack or cheddar cheese
Olive oil
Salt and pepper
Directions
Preheat oven to 450°F.
Sauté onion in 1 Tbsp olive oil until softened. Add garlic, tomato paste, and spices; cook 1 minute.
Stir in black beans and broth. Mash some of the beans with a spoon and simmer until thickened. Stir in lime juice and season with salt and pepper.
Warm tortillas briefly so they're flexible.
Lightly oil a baking sheet. Fill each tortilla with black bean mixture and cheese, then fold in half. Place on the baking sheet and lightly brush with oil.
Bake for 8–10 minutes, flip, then bake for another 8–10 minutes until golden and crispy.
Serve with salsa, guacamole, cilantro, or a squeeze of lime.
Tenderfoot Tip: Add a little chipotle pepper in adobo sauce to the beans for a smoky kick.
