Crispy Black Bean Tacos

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Allergens: Milk, Gluten

Diet: Vegetarian

Ingredients:

• 2 (14-oz each) cans of black beans, rinsed and drained
• 2 tablespoons taco seasoning
• 1/3 cup salsa
• Juice of 1 lime
• 1 1/2 cups grated Monterey Jack cheese
• Small flour tortillas
• Olive oil (as needed)
• Kosher salt and freshly ground black pepper (to taste)

Preparation:

1. Start by using a food processor to finely chop and blend the black beans, taco seasoning, salsa, and lime juice until well combined.
2. In a skillet over medium-high heat, add a tablespoon of olive oil. Cook the black bean mixture for about 5 minutes to reduce some of the liquid and enhance the flavors. Season with salt and pepper to your liking.
3. Take small flour tortillas and spread a few tablespoons of the black bean mixture on each one. Sprinkle grated Monterey Jack cheese over the top and fold the tortillas in half.
4. To cook on the stovetop: Heat a skillet over medium heat with some olive oil. Cook the tacos on both sides until they become crispy and golden brown, which should take around 3-4 minutes per side.
5. To bake: Brush both sides of the tacos with olive oil and place them on a baking sheet. Bake them in a preheated 450°F oven for 8-10 minutes. Flip the tacos, return them to the oven, and bake for an additional 8-10 minutes. Allow them to rest for 3 minutes before serving.
6. These tacos can be served with accompaniments such as sour cream, guacamole, cilantro, and salsa. Enjoy!