Vegetarian Black Bean Tacos

 Serves: 6

Ingredients

• 2 cans of black beans, drained and rinsed
• ½ cup red onion, chopped
• 1 tsp. cumin
• 1 tsp. paprika
• ¼ to ½ cup fresh cilantro, chopped
• 1 large tomato, diced
• Coarsely ground sea salt and fresh ground pepper to taste
• 2 Tbsp. olive oil
• 1 cup monterey jack cheese, grated
• 12 corn tortillas (or as many tortillas as needed for filling)

 Instructions

1. Mix all ingredients except oil, cheese and tortillas in a large bowl.
2. Heat olive oil in a large skillet over medium-high heat, a little at a time. Place a tortilla in the oil and add about ¼ cup of the bean filling on one half (it doesn’t take much!). Sprinkle with a small amount of cheese.
3. Let the tortilla cook open faced until it starts getting bubbly and browned on the bottom. Fold the tortilla in half and press gently with a spatula. If needed, flip the tortilla over to crisp on the other side for a minute.
4. Place tacos on a paper towel to soak up some of the oil while making the rest. You might want to place them on a cookie sheet in a warm oven for a few minutes before serving so the first tacos don’t get cold.
5. Serve with fresh salsa, guacamole and sour cream if desired.