Blackbean Tacos

Ingredients

• Black beans

  Mature seeds, cooked, boiled, with salt

  2 cup or 344g

• Onions

  Raw

  ½ cup, chopped or 80g

• 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

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Sour cream

  Cultured

  1 oz or 28g

Directions

1. Add beans, onion, cilantro and spices to a medium sized bowl. Add a pinch of salt and mash ingredients together.
2. Heat oil in a large non-stick skillet over medium-high heat.
3. Heat corn tortillas one at a time in the oil for a few seconds. Add 1/4 cup of the filling to half of the tortilla. Sprinkle with cheese. Fold tortilla over to form shell and press down lightly. Cook until each side is crisp, carefully flipping as needed.
4. Repeat with remaining tortillas. Serve hot with desired toppings and enjoy!
5. Recipe inspired by: http://www.endlesssimmer.com/2012/04/04/cornerstone-cooking-crunchy-black-bean-tacos/