Ingredients
- 2 cans black beans, drained (I don’t rinse mine, since I get a kind that only has beans, water, and salt)
- 1/4-1/2 cup onion, minced (red is suggested, but I only had a yellow onion)
- 1 clove garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- juice from 1/2 lime
- 2-4 Tablespoons cilantro, chopped
- 6 oz pepperjack cheese, grated (or cheddar, or Monterey jack – whatever you like!)
- 10-12 corn tortillas (mine were 6″)
- olive oil, for cooking
- optional for serving: avocado (or guacamole), salsa, and sour cream
Instructions
- Mix beans with onion, garlic, jalapeño, cumin, paprika, lime juice, and cilantro. Season with salt and pepper and lightly mash the beans with a fork as you mix it together. (I don’t usually love raw onion but this mixture tastes surprisingly delicious on its own!)
- Heat a skillet over medium-high heat with a splash of olive oil. Add 1-3 corn tortillas and let them start to warm up. Sprinkle cheese on half of each tortilla and top with a scoop (about 1/4 cup) of beans. Fold each tortilla in half and press it gently. Let them brown for about 3 minutes before flipping them (toward the fold to minimize spillage!) to brown for about 3 minutes on the other side.
Notes
The black bean mixture can be made ahead of time and kept in the fridge for a few days for on-demand tacos!
Recipe adapted from Pretty Plain Janes, via Endless Simmer, from Macheesmo blogger Nick Evans’ book Love Your Leftovers