Today we are making the most delicious tacos with a black bean and cheese filling. We are cooking them on an oiled sheet pan to get them nice and crispy. We used flour tortillas because that’s my jam but feel free to use corn if that’s what you prefer! Let’s get to cooking!
(Depending on the size of tortillas you use there might be enough filling for more than 10 tacos)
Ingredients
1 onion, diced
1 tsp garlic powder
Salt and pepper
1/2 tsp paprika
2 tbsps chipotle pepper in adobo sauce, minced
1 tbsps tomato paste, optional
28oz of black beans, rinsed
1/2 cup vegetable stock
8-10 small flour tortillas
Vegetable oil
7oz of shredded cheese
Lime
Cilantro
Directions
Preheat oven to 450
Heat oil in a large pan over medium heat
Add in your onion
Sauté until translucentÂ
Add in your garlic powder, paprika and chipotle peppers (tomato paste if using)Â
Season generously with salt and pepper
Mix well
Add in your beans
Mix
Add in your broth
Simmer for roughly 8-10 minutes
Once liquid has evaporated turn off heat
Mash mix until beans have become slightly creamy
Pour a generous amount of oil onto baking sheet
Brush to evenly coat sheet
Place tortilla onto sheet and flip to coat with oil
Continue with remaining tortillas
Evenly spread them out
Top half of each tortilla with bean mix
Top each half with cheese
Fold the tortillas closed and press down
Carefully flip each tortilla so cheese is facing down
Place in preheated oven and cook 8-10 minutes
Remove from oven and flip tacos over
Return to oven and cook an additional 8-10 minutes until golden and crispy
Remove from oven and cool a few minutes
PlateÂ
Top each with cilantro and serve with lime slices
Enjoy!