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.

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

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.



More Mexican Recipes:
Snowflake Tortilla Chips 
Homemade Flour Tortillas
Chicken Enchiladas with Fire-Roasted Tomatoes
Chile and Tomato Shredded Chicken with Cheese Sauce
Corn and Black Bean Skillet Chicken 
Margarita Chicken and Steak Fajitas 

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