Ingredients
- 1 can black beans, drained and rinsed 🖤
- 1 cup cooked rice or quinoa (optional, for heartiness) 🍚
- 1 cup salsa (your favorite kind – chunky, smooth, spicy, mild) 🍅
- 1 teaspoon cumin 🌿
- 1 teaspoon chili powder 🌶️
- Salt and pepper, to taste 🧂
- 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese) 🧀
- 8–10 small corn tortillas 🌽
- Olive oil spray or light brushing of oil
- Fresh cilantro, chopped (for garnish) 🌿
- Lime wedges (for serving) 🍋
Instructions
-
Preheat the Oven
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. -
Make the Filling
In a bowl, combine black beans, salsa, cumin, chili powder, and salt/pepper. You can lightly mash some beans to create a thicker texture. -
Assemble the Tacos
Lay the tortillas on the baking sheet. On half of each tortilla, spoon some filling, top with cheese, then fold the tortilla over like a quesadilla. -
Brush or Spray with Oil
Lightly brush or spray the tops with oil for that crispy finish. Don’t skip this step! -
Bake to Crispy Perfection
Bake for 10 minutes, flip, then bake another 5-10 minutes until golden and crispy on both sides. -
Garnish & Serve
Sprinkle with fresh cilantro and serve with lime wedges, extra salsa, guacamole, or sour cream. 🌟
Notes
Fun Twists & Toppings 🎨🍽️
While the classic version is unbeatable, here are ways to jazz up your tacos:
- Add Veggies: Roasted sweet potatoes, bell peppers, or zucchini.
- Protein Boost: Add crumbled tofu or tempeh for extra protein.
- Spice It Up: Stir in chipotle peppers in adobo sauce for smoky heat.
- Toppings Galore: Pickled onions, avocado slices, or jalapeño rings.