Crispy Black Bean Tacos

Mashing part of the beans helps them stay in the tortilla while the outside crisps. Cook the tacos in batches and keep the finished ones on a rack so the bottoms do not steam.

Ingredients

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• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 cup shredded Monterey Jack or cheddar
• 1 avocado, sliced
• 1 cup shredded lettuce
• Salsa and lime wedges
• Salt, to taste

How to make it

1. Mash about one-third of the beans with a fork. Leave the rest whole.
2. Heat the oil in a skillet over medium heat. Cook the beans with cumin, paprika, and a pinch of salt for 3 minutes.
3. Warm the tortillas so they bend. Fill one half of each with beans and a little cheese.
4. Fold and cook in a lightly oiled skillet for 2 to 3 minutes per side, until crisp and the cheese has melted.
5. Serve with avocado, lettuce, salsa, and lime.

Substitutions

• Pinto beans can replace black beans.
• Flour tortillas work if you wipe out extra oil so they crisp instead of fry hard.
• Jack cheese can be left out. The tacos will not bind quite as well, so mash a few more beans.

Storage

The bean filling keeps for 4 days in the refrigerator. Crisp the tortillas when you eat them. Avocado should be cut at serving time.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.