Simple Savory & Satisfying: Black Bean Tacos

Wednesday, November 5, 2014

Black Bean Tacos

I must be in a Mexican-inspired mood lately. In the last couple weeks, I've made pumpkin brie quesadillas and chicken nugget tacos. And now a black bean taco. I can not even begin to tell you how much I love this black bean taco. My husband was on the phone and I made him take a moment to try one--they were that good. He's not a huge bean fan, but even he liked these.

Recipe adapted from here.

Ingredients:
1 15-ounce can blackbeans, drained and rinsed
1 teaspoon garlic powder
1 teaspoon cumin
1/4 cup salsa
1 ounce cream cheese, softened
1/2 cup mozarella cheese, shredded
8 6-inch tortillas
Cooking Spray

Directions:
In a bowl, coarsely mash together beans, garlic powder, cumin, salsa, mozzarella, and cream cheese.

Heat of skillet over medium-high heat and spray with cooking spray. Place one tortilla in the skillet, spread 1/8 of the bean mixture on half of the tortilla and fold the tortilla in half. Cook until tortilla is golden and crisp, about 2 minutes. Flip and cook the other side for about 2 minutes.

Repeat with the rest of the tortillas.