Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- 1 chipotle pepper, finely chopped (optional)
- 1 tablespoon adobo sauce (optional)
- 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
Instructions
- Preheat the oven to 450°F.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat; add diced onion and cook until translucent (3–4 minutes).
- Stir in garlic and optional chipotle pepper; cook until fragrant (30 seconds). Add spices and tomato paste; cook for another 1–2 minutes.
- Mix in black beans and vegetable broth; simmer for 2 minutes and mash slightly with a spatula. Squeeze lime juice over the mixture.
- Microwave corn tortillas wrapped in damp paper towels for 30 seconds to soften.
- Brush remaining olive oil on a baking sheet. Fill each tortilla with the black bean mixture and shredded cheese; fold and place on the baking sheet.
- Bake for 8–10 minutes until golden brown, flipping halfway through.
- Cool slightly before serving with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 345
- Sugar: 1g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg