Um, I consider these quesadillas, but still, they were really good! My 8 year old loved them. These couldn’t have been easier. Well, yes, they could have been. It was tricky trying to flip them over without the beans spilling out!
Crunchy Black Bean Tacos
makes 8 tacos
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
In a medium bowl, combine beans, red onion, cumin, paprika and cilantro. Grate cheese and place in a small bowl. Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray. Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Use a spatula to carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla with the spatula so it holds its shape. Cook each taco for about 3 minutes per side or until golden brown and crispy. Serve with avocado, salsa, sour cream or any toppings you prefer.