Black Bean Tacos
Servings: 5 servings (10 tacos total)
Calories: 836cal
Equipment
- Griddle or large skillet
Ingredients
- 28 ounces canned black beans two 14 ounce cans rinsed and drained
- 2 Tablespoons minced red onion
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ cup low sodium soy sauce
- ½ cup canned diced tomatoes drained
- 10 street taco flour tortillas or 5 fajita sized tortillas
- 1 cup shredded cheddar cheese
- butter for greasing pan
Instructions
- To a mini food chopper add the beans, onions, paprika, garlic salt, chili powder, cumin, soy sauce, and tomatoes. Process until well blended and only small pieces of the beans remain.
- Place tortillas on a work surface and add the bean mixture to one side in an even layer. Don’t add too much or it'll seep out the sides.
- Add a layer of shredded cheese and fold the tortilla over.
- Grease the griddle or skillet with butter then preheat over medium-high heat.
- When the cook surface is hot, add the tacos and cook about 4 minutes per side, or until golden brown. Flip over and cook another 4 minutes or until nicely browned.
Notes
- This recipe makes 5 tacos if using the “fajita sized” tortillas. If you use “street sized” tortillas, you will get 10 tacos.
- For convenience, we used canned black beans. Feel free to swap the canned beans out for about 3 cups of cooked black beans (1 cup uncooked).
- Shredded cheddar cheese, pepperjack, mozzarella, or Mexican blend all work perfectly in these tacos.
Nutrition
Serving: 1serving (2 tacos) | Calories: 836cal | Carbohydrates: 132g | Protein: 46g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1570mg | Potassium: 2584mg | Fiber: 28g | Sugar: 7g | Vitamin A: 918IU | Vitamin C: 3mg | Calcium: 463mg | Iron: 11mg
