Crunchy Black Bean Tacos

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!

rating: 8.5

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
Sour cream


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.

photo (23)

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