Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- optional: 1 chipotle pepper, finely chopped OR 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- 1 lime, juiced
- 8–10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- kosher salt and ground black pepper, to season
- shredded lettuce
- mashed avocado or guacamole
- sour cream or cashew crema
- pickled red onions
- chopped cilantro
- salsa of choice
- lime wedges
Instructions
- Preheat your oven to 450°F.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté diced onion with salt until translucent. Add garlic and chipotle; cook until fragrant.
- Stir in chili powder, ground cumin, smoked paprika, and tomato paste; cook for another minute.
- Add black beans and vegetable broth; simmer while mashing some beans. Finish by squeezing lime juice into the mixture.
- Warm corn tortillas in a damp paper towel in the microwave for 30 seconds.
- Brush a baking sheet with remaining olive oil and place tortillas on it. Fill each with black bean mixture and cheese; fold in half.
- Bake for 8–10 minutes until golden brown; flip tacos and bake for another 8–10 minutes until crispy.
- Let cool slightly before serving with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg