Blackbean Tacos

Ingredients

• Black beans

  cooked, boiled, salted

  2 cup or 344g

• Onion

  raw

  ½ cup, chopped or 80g

• Cumin seed

  1 tsp, ground or 3g

• Paprika

  1 tsp or 2g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Monterey Jack cheese

  1 cup, shredded or 113g

• Olive oil

  2 tbsp or 27g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Corn tortillas

  8 tortilla or 192g

• Avocado

  raw

  1 fruit or 201g

• Hot sauce

  1 tsp or 5g

• Salsa

  ½ cup or 130g

• Sour cream

  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/