Black Bean Tacos

Ingredients

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Pepper or hot sauce

  Ready-to-serve

  4 tsp or 19g

Directions

1. In a medium bowl, combine the black beans, onion, cilantro, cumin, paprika, salt, and pepper. Mash the ingredients together.
2. Heat the olive oil in a large non-stick skillet over medium-high heat.
3. One at a time, heat the tortillas in the hot oil for a few seconds per side.
4. Add 1/4 cup of the bean filling to half of each tortilla. Sprinkle with cheese, then fold the tortilla over to form a taco shell. Press down lightly.
5. Cook the tacos until each side is crisp, carefully flipping as needed.
6. Serve the tacos hot with salsa, sour cream, and hot sauce.

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