Ingredients :
the black bean filling:1 can (15 oz) black beans, drained and rinsed1 small onion, finely chopped2 cloves garlic, minced1 teaspoon chili powder1 teaspoon ground cumin1/2 teaspoon smoked paprikaSalt and pepper, to taste1 tablespoon olive oilFor the tacos:8 small corn tortillas1 cup shredded cheese (cheddar, Monterey Jack, or a blend)Olive oil, for brushing or sprayingOptional toppings:Shredded lettuceDiced tomatoesSliced avocadoSalsa or hot sauceSour cream or Greek yogurtFresh cilantroLime wedges
Préparations :
Prépare the black bean filling:In a medium skillet, heat 1 tablespoon of olive oil over medium heat.Add the chopped onion and cook until softened, about 5 minutes.Stir in the minced garlic and cook for another minute.Add the black beans, ground cumin, chili powder, smoked paprika, salt, and pepper.Cook, stirring occasionally, for about 5-7 minutes until the beans are heated through and the flavors meld together.Use a fork or a potato masher to slightly mash some of the beans for a thicker consistency. Remove from heat.Assemble the tacos:Preheat a large skillet or griddle over medium heat.Place a tortilla on the skillet and sprinkle about 2 tablespoons of shredded cheese over half of the tortilla.Spoon a couple of tablespoons of the black bean mixture over the cheese.Fold the tortilla over to create a taco shape, pressing down gently to help it stick together.Brush or spray the top of the taco with a little olive oil.Cook the tacos:Cook the taco for 2-3 minutes on each side, until the tortilla is crispy and golden brown and the cheese is melted.Repeat with the remaining tortillas and filling, adding more oil to the skillet as needed.Serve:Serve the crispy black bean tacos immediately, topped with your choice of optional toppings like shredded lettuce, diced tomatoes, sliced avocado, sour cream, salsa, fresh cilantro, and lime wedges.Enjoy!