Crispy Black Bean Tacos

For the black bean filling:

1 can (15 oz) black beans, drained and rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

For the tacos:

8 small corn tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Olive oil, for brushing or spraying

Optional toppings:

Shredded lettuce

Diced tomatoes

Sliced avocado

Salsa or hot sauce

Sour cream or Greek yogurt

Fresh cilantro

Lime wedges

Prepare 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!