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Crispy Black Bean Tacos

Course Dinner, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Sammi Brondo

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

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.
  • Serve with salsa, guacamole, or any toppings of your choice.