Black Bean Tacos

• •1 tablespoon olive oil
• •0.5 medium yellow onion, finely diced
• •2 garlic cloves, minced
• •0.5 medium bell pepper (red or green), finely diced
• •2 black beans, rinsed and drained (15 oz cans)
• •0.5 cup vegetable broth or water
• •1 teaspoon chili powder
• •0.5 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• •0.3 teaspoon dried oregano
• • to taste salt
• • to taste black pepper, freshly ground
• •1 tablespoon lime juice, fresh
• •8 corn or flour tortillas
• •0.3 cup fresh cilantro, chopped
• •0.3 cup red onion, thinly sliced or finely diced
• •1 medium avocado, sliced or diced
• •0.5 cup salsa, your favorite
• •0.3 cup cotija cheese, crumbled (optional)

Instructions

1. 1

   Heat olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and bell pepper and sauté for 5-7 minutes, until softened.

2. 2

   Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant, stirring constantly to prevent burning.

3. 3

   Add the rinsed and drained black beans and vegetable broth (or water) to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the liquid to reduce slightly.

4. 4

   Using a potato masher or the back of a fork, mash about half of the black beans directly in the skillet. This will create a creamy texture while leaving some whole beans for bite. Season generously with salt and black pepper to taste.

5. 5

   Remove the skillet from the heat and stir in the fresh lime juice. Taste and adjust seasoning if necessary.

6. 6

   Warm the tortillas according to package directions, either in a dry skillet, microwave, or wrapped in foil in the oven.

7. 7

   To assemble the tacos, spoon a generous amount of the black bean filling into each warm tortilla. Top with chopped cilantro, sliced red onion, diced avocado, a dollop of salsa, and crumbled cotija cheese, if using. Serve immediately.

Chef's Tips

• 💡For extra smoky flavor, consider adding a dash of liquid smoke or a chipotle pepper in adobo sauce (minced) to the black bean filling.
• 💡Adjust the spice level by adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
• 💡To warm tortillas perfectly, heat them one by one in a dry skillet over medium-high heat for about 15-20 seconds per side, until pliable and slightly charred.
• 💡This black bean filling can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• 💡Experiment with other toppings like pickled red onions, thinly sliced radishes, a drizzle of sour cream or Mexican crema, or a sprinkle of shredded lettuce.