2 (15 or 15.5 ounce) cans of black beans, drained and rinsed
½ cup red onion, chopped
1 tsp. cumin
1 tsp. paprika
¼ to ½ cup fresh cilantro, chopped
1 large tomato, diced
Coarsely ground sea salt and fresh ground pepper to taste
2 Tbsp. olive oil
1 cup monterey jack cheese, grated
12 corn tortillas (or as many tortillas as needed for filling)
Instructions
Mix all ingredients except oil, cheese and tortillas in a large bowl.
Heat olive oil in a large skillet over medium-high heat, a little at a time. Place a tortilla in the oil and add about ¼ cup of the bean filling on one half (it doesn't take much!). Sprinkle with a small amount of cheese.
Let the tortilla cook open faced until it starts getting bubbly and browned on the bottom. Fold the tortilla in half and press gently with a spatula. If needed, flip the tortilla over to crisp on the other side for a minute.
Place tacos on a paper towel to soak up some of the oil while making the rest. You might want to place them on a cookie sheet in a warm oven for a few minutes before serving so the first tacos don't get cold.
Serve with fresh salsa, guacamole and sour cream if desired.
Recipe by Food Fun Family at https://foodfunfamily.com/black-bean-tacos/