Crispy Black Bean Tacos

Pan-crisped corn tortillas hold creamy mashed black beans, melted cheddar, and fresh avocado finished with a squeeze of lime.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 15 ounces canned black beans
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 0.75 teaspoon kosher salt
• 0.25 cup water
• 8 small corn tortillas
• 1 cup cheddar cheese
• 1 medium avocado
• 1 medium lime
• 2 tablespoons vegetable oil

Cooking instructions

1. Drain and rinse the black beans. Finely chop the onion and mince the garlic. Dice the avocado and cut the lime into wedges. (about 5 min)
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cumin and cook for 30 seconds. (about 5 min) — Medium heat
3. Add the beans, salt, and water. Mash about two-thirds of the beans with a potato masher or the back of a spoon, leaving some whole. Cook until thick and spreadable, 3 to 4 minutes. (about 4 min) — Medium heat
4. Warm the tortillas in a dry skillet or microwave until pliable. Spread about 1/4 cup of bean filling over one half of each tortilla and sprinkle with cheddar. Fold the tortillas in half. (about 4 min)
5. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Cook the tacos in batches, 2 to 3 minutes per side, pressing gently with a spatula, until the tortillas are crisp and the cheese is melted. Add more oil between batches if needed. (about 8 min) — Medium heat
6. Serve the tacos hot with diced avocado and lime wedges for squeezing over the top. (about 1 min)