Ingredients
Scale
taco filling:
- 2 cans black beans, drained
- 1 onion, diced
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano (Mexican if available)
- 1 tsp garlic powder
- 1/4 tsp cayenne (optional if you like spice)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups Oaxaca cheese, shredded
- 12–15 corn tortillas
Instructions
Instructions:
- Heat a pan to medium high, add 1-2 tbsp avocado oil and heat the oven to 375F.
- Sauté diced onion with about 1 tsp of salt until soft.
- Add 2 cans drained and rinsed black beans, seasonings, and partially mash
- Wrap about 4 tortillas at a time in a damp paper towel and microwave for a minute to steam. If you don’t do this step, they will crack and break!
- Fill one side of steamed tortilla with beans and top with cheese.
- Fold in half, arrange on baking sheet.
- Bake 15-20 mins or until crispy
- Serve with toppings
Toppings:
- Avocado/guacamole
- Shredded lettuce
- Lime wedges
- Salsa
- Sour cream
- Pickled red onions
- Cilantro
Storage:
- Fridge: 4-5 days in container
- Freezer: 3 months, wrapped individually
- Reheat: 375°F, 10-12 mins from frozen
Notes
Note: Make double batch, freeze half for easy meals!