Crispy Black Bean Tacos

Crispy Black Bean Tacos

Servings: 9 small tacos

• 6 small taco shells (corn, flour or ezikiel)

• 2 cans black beans drained and rinsed

• 1 red onion chopped

• 2tbsp EVOO plus 1 additionally tbsp for brushing

• 2tbsp tomato paste

• 2tsp minced garlic

• 1/2 jalapeño chopped

• 1tsp Paprika

• 1tsp chili powder

• 1tsp cumin

• 1tsp Oregano

• 1/2 tsp black pepper

• Shredded cheddar cheese

1. Preheat oven to 450

2. Add 2tbsp evoo to skillet and warm

3. Add onion and cook until fragrant

4. Add garlic, jalapeño and tomato paste mix until well combined

5. Add paprika, chili powder, cumin, oregano and black pepper and mix

6. Add black beans and mix everything together until well combined and warmed thoroughly

7. Take a fork and slightly mash the beans. Turn off heat and set aside

8. Warm tortillas in microwave for 15 seconds

9. Spread tortillas on baking sheet and brush each one with evoo

10. Spread a small amount of bean mixture in each tortilla and top with cheese. Flip them over so the cheese side is down and bake for 10 minutes

11. Remove from oven and flip over. Put back in oven for another 10 minutes