Crispy Black Bean Tacos
Ingredients
- 6 small tortillas
- 1/3 cup shredded Mexican blend cheese
- Olive oil
Black bean mixture
- 1 tablespoon olive oil
- 1 15- ounce can black beans drained and rinsed
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt
- Pepper
Avocado yogurt sauce
- 1/2 cup plain Greek yogurt
- 2-3 avocados if avocados are small, use 3
- 1/4 cup fresh parsley
- Juice of 2 limes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Water to thin
- Salt
Instructions
- Preheat the oven 425 F. Spray a large baking sheet with oil or non-stick spray.
- Add 1 tablespoon of olive oil to a large skillet over medium high heat. Add the black beans, tomato paste, vegetable broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
- Cook the black beans, stirring occasionally, for about 5-10 minutes, until they’ve softened slightly. Using the back of a fork or a potato masher, mash the black beans, leaving some whole.
- Place tortillas on the baking sheet (you may need to use more than 1 baking sheet). Add 1 tablespoon of cheese to one half of each tortilla. Top each with a heaping tablespoon of the black bean mixture.
- Fold the tortillas over and brush the tops with olive oil. Bake in the preheated oven for 8-10 minutes, until golden on top.
- While the tacos are in the oven, prepare the avocado sauce. Add all ingredients to a powerful blender or food processor and blend until smooth. Add water as needed to thin.
- Serve crispy baked tacos with avocado yogurt sauce. You can also add shredded lettuce and pico de gallo, if desired.